we added shrimp to this and, instead of couscous to keep it gluten free, we added cooked brown rice right to the soup. the saffron makes this dish, so the only con is being sure to have this unique spice on hand. will make again!!
From EatingWell: January/February 2012
This soup is inspired by the flavors and ingredients of paella, but unlike paella it's simple enough for a speedy weeknight dinner. If you can’t find Spanish chorizo, use pepperoni (add a pinch of smoked paprika if you have it). Serve with warm whole-grain garlic bread.