Couscous With Mussels and Shrimp

• 2 tablespoons extra-virgin olive oil
• 2 ounces chorizo, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon Espelette pepper
• 1 teaspoon Spanish smoked paprika
• 1 teaspoon salt, more to taste
• 1 1/2 cups coarsely chopped cherry tomatoes (about 18)
• 1 1/2 cups coarse-textured couscous
• 1 pound large shrimp, shelled and deveined
• 23 cup dry vermouth
• 1 cup fish stock
• 2 pounds mussels, scrubbed
• 1 tablespoon chopped cilantro leaves
• 1 lemon, in 6 wedges

1. Heat oil on medium in a 4-quart saute pan.
2. Add chorizo and let it sizzle a minute or two.
3. Stir in onion, garlic and Espelette and cook until onion is soft.
4. Stir in paprika, salt and tomatoes.
5. Simmer gently about 5 minutes, until tomatoes soften and release their juices.
6. Stir in couscous and cook a few minutes until all ingredients are well-combined.
7. Add shrimp, folding them in with the rest of the ingredients.
8. Stir in vermouth and stock.
9. Let the liquid come to a simmer.
10. Taste liquid for seasoning and adjust salt and Espelette.
11. Add mussels and reduce heat to medium-low.
12. Cover and cook until mussels open, from 6 to 8 minutes.
13. Remove from heat and let rest, covered, 5 minutes.
14. The couscous should be tender and should have absorbed most of the liquid.
15. Serve directly from the saute pan or pile the contents on a big, warm platter.
16. Garnish with cilantro and lemon wedges.

extravirgin olive oil, chorizo, onion, garlic, espelette pepper, spanish smoked paprika, salt, cherry tomatoes, coarsetextured, shrimp, fish stock, mussels, cilantro, lemon

Taken from cooking.nytimes.com/recipes/1016592 (may not work)