Paella Salad

- derived from the "Paella" Couscous Salad recipe in Gourmet, July 2002 and served to acclaim by Libby on a sultry summer day in Indiana.

Serves 6

Active time: 1 hour.  Start to finish: 1 1/2 hour

FOR SALAD

2 Tablespoons extra-virgin olive oil

1/8 (to 1/2) lb. Spanish chorizo (spicy cured pork sausage) - or pepperoni if that's all you can find - cut into 1/4-inch dice

1/2 cup finely chopped shallot

1 large garlic clove, minced

1 1/2 cups chicken broth

1/2 cup dry white wine

3/4 lb. medium shrimp in shell, peeled and deveined

3/4 lb. sea scallops, tough muscle removed from side of each if necessary, halved crosswise (quarted if large) [we also thought bay scallops would work]

1 Tablespoon fresh lemon juice

1 (10-oz.) box couscous (1 1/2 cups) OR 3/4 cups (raw) rice, cooked

1/4 teaspoon crumbled saffron threads

1 cup frozen peas, thawed

1 large red bell pepper, finely diced

1 cup coarsely chopped drained pimiento-stuffed green olives (5 oz.)

1/3 cup finely chopped fresh flat-leaf parsley

FOR DRESSING

     - Mom's note indicates this turns out to be too much dressing

1/3 cup fresh lemon juice

1/3 cup extra-virgin olive oil

2 large garlic cloves, chopped

3/4 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon cayenne (Mom adds: "go slow")

ACCOMPANIMENT: lemon wedges

MAKE SALAD

• Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute' chorizo and shallot, stirring, until chorizo is golden brown on edges, 3 to 4 minutes.  Add garlic and saute', stirring, 1 minute.  Drain fat off.  Transfer mixture to a large bowl, scraping out skillet with a rubber spatula.

• Bring broth and wine to a boil in a 2 1/2-quart saucepan and cook shrimp, covered, until just cooked through, about 45 seconds.  Transfer shrimp with a slotted spoon to a small bowl.  Bring liquid in saucepan back to a boil and cook scallops, covered, until just cooked through, about 2 minutes.  Transfer scallops with slotted spoon to bowl with shrimp and pour any liquid accumulated in bowl back into pan.  Add lemon juice to seafood, then add salt and pepper to taste and toss to combine. 
• Couscous directions [but we used cooked rice]: Put couscous in a metal bowl.   Reserve 1 3/4 cups cooking liquid in saucepan and discard remainder.  Add saffron and bring liquid to a boil and pour over couscous.  Let stand, covered tightly with plastic wrap, 5 minutes.  Fluff couscous with a fork and add to chorizo.  Stir in peas, bell pepper, olives, and seafood and toss to combine.

MAKE DRESSING

• Blend lemon juice, oil, garlic, salt, black pepper, and cayenne in a blender until smooth and pour over seafood salad, tossing to combine well.  Let stand 30 minutes at room temperature to allow couscous to absorb dressing.
• Stir in parsley and season salad with salt and pepper.

Note: Salad can be made (without parsley) 2 hours ahead and chilled, covered.  Bring to room temp. and stir in parsley just before serving.