"Paella" Couscous Salad

• 2 tablespoons extra-virgin olive oilolive-oil
• 1/2 lb Spanish chorizo (spicy cured pork sausage; preferably hot), cut into 1/4-inch dice*
• 1/2 cup finely chopped shallotshallot
• 1 large garlic clove, mincedgarlic
• 1 1/2 cups chicken brothchicken-broth
• 1/2 cup dry white winewhite-wine
• 3/4 lb medium shrimp in shell (26), peeled and deveinedshrimp
• 3/4 lb sea scallops, tough muscle removed from side of each if necessary, halved crosswise (quartered if large)scallop
• 1 tablespoon fresh lemon juicelemon-juice
• 1 (10-oz) box couscous (1 1/2 cups)
• 1/4 teaspoon crumbled saffron threads
• 1 cup frozen peas, thawedpeas
• 1 large red bell pepper, finely dicedbell-pepper
• 1 cup coarsely chopped drained pimiento-stuffed green olives (5 oz)
• 1/3 cup finely chopped fresh flat-leaf parsleyparsley
• 1/3 cup fresh lemon juicelemon-juice
• 1/3 cup extra-virgin olive oilolive-oil
• 2 large garlic cloves, choppedgarlic
• 3/4 teaspoon saltsalt
• 1/2 teaspoon black pepperpepper
• 1/8 teaspoon cayennecayenne
• Accompaniment: lemon wedges

1. 01Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and shallot, stirring, until chorizo is golden brown on edges, 3 to 4 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl, scraping out skillet with a rubber spatula.
2. 02Bring broth and wine to a boil in a 2 1/2-quart saucepan and cook shrimp, covered, until just cooked through, about 45 seconds. Transfer shrimp with a slotted spoon to a small bowl. Bring liquid in saucepan back to a boil and cook scallops, covered, until just cooked through, about 2 minutes. Transfer scallops with slotted spoon to bowl with shrimp and pour any liquid accumulated in bowl back into pan. Add lemon juice to seafood, then add salt and pepper to taste and toss to combine.
3. 03Put couscous in a metal bowl. Reserve 1 3/4 cups cooking liquid in saucepan and discard remainder. Add saffron and bring liquid to a boil and pour over couscous. Let stand, covered tightly with plastic wrap, 5 minutes. Fluff couscous with a fork and add to chorizo. Stir in peas, bell pepper, olives, and seafood and toss to combine.
4. 04Blend lemon juice, oil, garlic, salt, black pepper, and cayenne in a blender until smooth and pour over seafood salad, tossing to combine well. Let stand 30 minutes at room temperature to allow couscous to absorb dressing.
5. 05Stir in parsley and season salad with salt and pepper.

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