Couscous “Paella” with Shrimp, Peppers, and Sausage

Preparation

This quick, stove-top dinner inspired by paella features shrimp, baby bell peppers, and sausage cooked over couscous that’s flavored with broth, tomato, and saffron. Summer peppers and peas give it a colorful pop.

COOK THE SAUSAGE

1. In a bowl or measuring cup, whisk the chicken broth with the tomato sauce and saffron. In a HexClad 4.5QT Hybrid Deep Sauté Pan, heat the oil over medium-high until shimmering. Add the sausage and cook, stirring once or twice, until lightly browned, 2 to 3 minutes. Using a slotted spoon, transfer to a bowl.

MAKE THE PAELLA

1. Add the onion, bell pepper, jalapeño, garlic, and a generous pinch each of salt and pepper to the pan. Cook over medium-high heat, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the wine and cook until evaporated, about 2 minutes. Add the broth mixture and bring to a boil. Stir in the couscous, then immediately scatter the sausage, shrimp, and peas on top. Cover and cook over medium-low heat until the liquid is absorbed and the shrimp are just cooked through, 6 to 8 minutes. Garnish with chopped parsley and serve with hot sauce.