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One-Pan Spanish Chorizo & Couscous Stew

One-Pan Spanish Chorizo & Couscous Stew

with Aioli & Lemon

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The beauty of this smokey paella-style stew is that all of the flavours cook together into a sauce that’s equal parts sweet, savoury and powerful. We love the boost you get from the mild chorizo and blistered capsicum – we promise it’s never tasted as good!

This recipe is under 650kcal per serving.

Tags:Easy Clean UpEasy PrepQuickUnder 650kcal
Allergens:MilkEggsGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ packet

mild chorizo

1

capsicum

1

tomato

½

lemon

1 packet

soffritto mix

1 packet

garlic paste

(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)

1 packet

tomato paste

1 sachet

chicken-style stock powder

1 bag

parsley

1 packet

garlic aioli

(ContainsEggs)

1 packet

Israeli couscous

(ContainsGluten)

Not included in your delivery

olive oil

1.25

water

30 g

butter

(ContainsMilk)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2711 kJ
Fat39.3 g
of which saturates14.3 g
Carbohydrate53.3 g
of which sugars13.4 g
Protein18.9 g
Sodium1694 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Instructionsarrow up iconarrow up icon
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1

• Finely chop mild chorizo (see ingredients). Roughly chop capsicum and tomato. Slice lemon into wedges.

2

• Heat a large frying pan over a high heat with a drizzle of olive oil. • When oil is hot, cook chorizo and capsicum until browned, 3-4 minutes. • Add soffritto mix and tomato and cook until tender, 2-3 minutes.

3

• Add garlic paste and tomato paste to the pan and cook until fragrant, 1 minute. • Add Israeli couscous, chicken-style stock powder and the water. Bring to the boil, then reduce heat to medium-low. • Cover the pan with a lid (or foil) and simmer, stirring occasionally, until couscous is tender and water has absorbed, 10-12 minutes. • Add the butter and a good squeeze of lemon juice. Stir and season to taste.

4

• Divide Spanish chorizo and couscous stew between bowls. • Tear over parsley leaves. • Serve with garlic aioli and any remaining lemon wedges.