Steps
- Bring 2½ cups of water to a boil. Heat a little extra virgin olive oil in a large lidded pot over medium-high heat.
- Cook 170g of thinly sliced dry-cured Spanish chorizo for 2-3 minutes, until browned and crisp. Transfer to paper towels with a slotted spoon.
- Reduce the heat to medium. Add 1 small thinly sliced yellow onion, 3 finely chopped garlic cloves, and 2 chopped jalapeños. Cook for 4 minutes, until the onion is translucent.
- Stir in 1¼ teaspoons of ground turmeric, 1¼ teaspoons of paprika, and 1¼ teaspoons of ground cumin. Add 675g of peeled deveined tail-off large shrimp; cook over medium-high heat for 3-4 minutes, until pink and opaque.
- Return the chorizo. Stir in 1¼ cups of fine instant couscous, 1 teaspoon of extra virgin olive oil, salt, and the boiling water. Remove from the heat and cover for 5-10 minutes, until absorbed.
- Fluff gently, then fold in 1 cup of chopped fresh parsley.