Active Time

　　1 hr

　　Total Time

　　1 hr

　　This variation on paella uses Israeli couscous in place of rice.

　　

Ingredients

Makes 4 servings

　　1 large onion, chopped

　　1/4 teaspoon crumbled saffron threads

　　3 tablespoons vegetable oil

　　2 cups pearl (Israeli) couscous (10 oz)

　　2 3/4 cups water

　　1 1/4 teaspoons salt

　　1 red bell pepper, cut into 1/4-inch dice

　　1/2 teaspoon black pepper

　　16 sea scallops (1 1/4 lb total), tough muscle removed from side of each if necessary

　　12 mussels (preferably cultivated; 2/3 lb), scrubbed and beards removed

　　8 small hard-shelled clams (about 2 inches in diameter), scrubbed well

　　2 oz medium shrimp in shell (31 to 35 per lb), peeled and deveined

　　2 oz Spanish chorizo (cured spiced pork sausage), quartered lengthwise, then cut crosswise into 1/4-inch pieces

　　1/2 cup frozen peas, thawed

　　Garnish: fresh parsley sprigs

　　

Step 1

Cook half of onion with half of saffron in 1 tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion begins to soften, 6 to 8 minutes. Stir in couscous, then add water and 1/2 teaspoon salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes.

　　

Step 2

While couscous stands, cook bell pepper and remaining onion in 2 teaspoons oil with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining saffron in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, 10 to 12 minutes.

　　

Step 3

Pat scallops dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté 8 scallops, turning over once, until golden brown and just cooked through, 3 to 4 minutes total. Transfer to a plate and keep warm, loosely covered with foil. Wipe out skillet and heat remaining 2 teaspoons oil, then sauté remaining 8 scallops, transferring to plate.

　　

Step 4

Heat a dry deep 12-inch heavy skillet over moderately high heat until hot, then cook mussels, covered, shaking skillet occasionally, until mussels just open wide, 3 to 5 minutes. (Discard any mussels that remain unopened after 5 minutes.) Transfer mussels to a bowl with a slotted spoon, then add clams to skillet and cook, covered, shaking skillet occasionally, until clams just open wide, 6 to 10 minutes. (Discard any clams that remain unopened after 10 minutes.) Add shrimp to clams along with chorizo, mussels, cooked vegetables, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring, until shrimp is just cooked through, about 1 minute. Stir in couscous, scallops, and peas until heated through.