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1
Heat oil in a large paella pan or heavy skillet over moderately high heat until hot but not smoking. Add chorizo and shallot, and stir until chorizo is golden brown on the edges, 3 to 4 minutes. Add garlic and saute, stirring, 1 minute. Transfer mixture to a large bowl, scraping pan out with a rubber spatula, and set aside
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2
Bring broth and wine to a boil in a 2-1/2 quart saucepan, add shrimp, cover, and cook until pink, about 45 seconds to 1 minute. Transfer shrimp with a slotted spoon to a small bowl. Bring liquid in saucepan back to a boil, add the scallops and cook, covered, 1-1/2 to 2 minutes. Transfer scallops with slotted spoon to the bowl with shrimp, pouring any liquid that has accumulated in the bowl back into pan. Add lemon juice to seafood, then add salt and pepper to taste, and toss to combine.
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3
Put couscous in a small bowl and set aside. Measure 1-3/4 cups of cooking liquid into a saucepan and discard remainder. Add saffron, bring to a boil and pour over couscous. Cover and let stand 5 minutes. Uncover, fluff couscous with a fork and add to the chorizo mixture. Stir in green peas, bell pepper, olives, and the seafood. Toss to combine.
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4
Dressing:
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5
Blend lemon juice, olive oil, garlic, salt, pepper, and cayenne pepper in a blender and process until smooth. Pour over salad, and toss to combine.
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6
Let stand 30 minutes at room temperature to allow couscous to absorb dressing and cool. Stir in parsley and season salad with salt and pepper.
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7
Note: Salad may be made up to 2 hours ahead of time, but don't add parsley until just ready to serve.
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8
* Available at Latino markets and some supermarkets.
