Couscous Paella Recipe

In a large skillet or paella pan over medium-high heat, warm the olive oil. Add the pepper strips. Cook, stirring, until tender, 3 to 4 minutes. With a slotted spoon, transfer strips to a small bowl. Cover and set aside.

Preheat the oven to 200 degrees. To the same skillet, add the onions.

Cook, stirring until they wilt, 3 to 4 minutes. Add the chicken legs.

Cook, stirring, until lightly browned on all sides, 3 to 4 minutes.

Add the sausage, tomatoes, saffron and garlic. Reduce the heat to medium. Cover and cook until the chicken is cooked through and tender, 15 to 20 minutes. With a slotted spoon, transfer the chicken legs to an oven-proof dish and keep warm in the oven. Keep the sausage-tomato mixture simmering on the stove.

Meanwhile, in a small saucepan over high heat, place clams and mussels.

Cook, covered, until shellfish open, 6 to 8 minutes. Discard any shellfish that do not open. With a slotted spoon, transfer shellfish to a steamer or a colander set over gently simmering water, and keep warm.

Pour the shellfish cooking liquid into a large measuring container.

Add enough broth to make 1 1/2 cups, and add liquid to the skillet. Add the artichoke hearts, peas and shrimp. Cover and cook until heated through, 2 to 3 minutes. Sprinkle the couscous evenly over the dish.

Remove from the heat. Cover and let stand until the couscous is tender, 12 to 15 minutes. Using tongs, arrange the reserved chicken legs, shellfish, and pepper strips over the couscous. Garnish with lemon wedges.