Instructions

Heat oil on medium in a 4-quart saute pan. Add chorizo and let it sizzle a minute or two.

Stir in onion, garlic and Espelette and cook until onion is soft.

Stir in paprika, salt and tomatoes. Simmer gently about 5 minutes, until tomatoes soften and release their juices.

Stir in couscous and cook a few minutes until all ingredients are well-combined.

Add shrimp, folding them in with the rest of the ingredients.

Stir in vermouth and stock. Let the liquid come to a simmer.

Taste liquid for seasoning and adjust salt and Espelette.

Add mussels and reduce heat to medium-low. Cover and cook until mussels open, from 6 to 8 minutes.

Remove from heat and let rest, covered, 5 minutes. The couscous should be tender and should have absorbed most of the liquid.

Serve directly from the saute pan or pile the contents on a big, warm platter. Garnish with cilantro and lemon wedges.