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Title: Seafood Couscous Paella
Categories: Pasta, Seafood
Yield: 2 Servings

2 ts Extra-virgin olive oil
1 md Onion; chopped
1 cl Garlic; minced
1/2 ts Dried thyme
1/2 ts Fennel seed
1/4 ts (ea) salt & fresh ground
- pepper
pn Crumbled saffron threads
1 c Diced tomatoes; w/juice
1/4 c Vegetable broth
4 oz Bay scallops; tough muscle
- removed
4 oz U-50 shrimp; peeled,
- deveined
1/2 c Whole-wheat couscous

Whole-wheat couscous soaks up this savory saffron-infused
broth.

Heat oil in a large saucepan over medium heat. Add onion;
cook, stirring constantly, for 3 minutes. Add garlic,
thyme, fennel seed, salt, pepper and saffron; cook for 20
seconds.

Stir in tomatoes and broth. Bring to a simmer. Cover,
reduce heat and simmer for 2 minutes.

Increase heat to medium, stir in scallops and cook,
stirring occasionally, for 2 minutes. Add shrimp and cook,
stirring occasionally, for 2 minutes more. Stir in
couscous. Cover, remove from heat and let stand for 5
minutes; fluff.

From EatingWell | October/November 2006

From: http://www.eatingwell.com

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Title: Isaiah's Vegetarian Paella [Kosher]
Categories: Vegetables, Rice, Chilies, Mushrooms, Herbs
Yield: 8 servings

pn Saffron (approx 1/2 ts)
1 md Eggplant; in lg chunks
3 tb Extra virgin olive oil
1 Yellow onion; chopped
5 cl Garlic; crushed
1 Yellow pepper; fine chopped
1 Red bell pepper; fine
- chopped
1 ts Dried cilantro
2 ts Sweet spanish paprika
1 c Arborio rice
3 1/2 c Vegetable broth
15 oz Can diced tomatoes
1/2 ts Cayenne powder
1/2 ts Sea salt
1 ts Dried thyme
Fresh ground black pepper
1 c Mushrooms; sliced
1 c Green beans; in thirds
15 oz Can chickpeas; rinsed,
- drained
1/4 c Pitted black olives; sliced
1 tb Fresh parsley; minced

Cover saffron with 3 tablespoons of water in a small
bowl and set aside. Sprinkle eggplant chunks with salt
and allow to sit in a colander for 30 minutes. Rinse and
drain the eggplant.

Heat the olive oil in a wide, heavy pan. Saute the
onion, garlic, cilantro, peppers and eggplant for 5
minutes. Sprinkle with paprika and toss. Then add rice,
vegetable stock, tomatoes, saffron (along with the water
it's been soaking in), salt, cayenne, thyme and generous
amounts of freshly ground black pepper. Bring to a boil,
then lower to a simmer. Cook for 15 minutes, uncovered.
Stir frequently.

Add the mushrooms, green beans and chickpeas. Cook
uncovered, stirring often, for another 15 minutes or
until the rice has become tender but is still al dente,
and the sauce has thickened. Additional broth, water or
white wine may be added as needed during cooking to keep
the rice moist.

Turn the heat up to high for 5 minutes or until a
browned, caramelized crust forms on the bottom side of
the rice. Test for this crust by inserting a fork into
the paella and checking for resistance at the bottom.
Watch carefully to make sure the rice does not burn.
Remove from heat and allow to sit for 5 minutes before
garnishing with fresh parsley and olive slices. Serve
hot.

RECIPE FROM: http://recipeofhealth.com

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