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.
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
garlic paste(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)
chicken-style stock powder
• Finely chop mild chorizo (see ingredients). Roughly chop capsicum and tomato. Slice lemon into wedges.
• 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.
• 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.
• Divide Spanish chorizo and couscous stew between bowls. • Tear over parsley leaves. • Serve with garlic aioli and any remaining lemon wedges.