Paella in Quince (couscous) - HUGE

Paella in Quince

¼ cup extra-virgin olive oil, 4 times around the pan
½ pound precooked chorizo, casings removed, cut into bite-size dice
¾ pound chicken breast cutlets or tenderloins, cut into bite-size dice
1 medium onion, chopped
4 garlic cloves, finely chopped or grated
½ teaspoon red pepper flakes
1 fresh or dried bay leaf
4 to 5 fresh thyme sprigs
1 pound medium shrimp, peeled and deveined
Salt and black pepper
2½ cups chicken stock
1 teaspoon turmeric
1 envelope saffron powder or a pinch of threads
2 cups couscous
1 cup frozen green peas
1 lemon, zested and cut into wedges
2 piquillo peppers or 1 roasted red pepper, chopped
A generous handful of fresh flat-leaf parsley, chopped
Hot sauce, to pass at the table

Heat the extra-virgin olive oil in a deep skillet over medium-high to high heat. Add the chorizo, and render some of its fat, 1 to 2 minutes, then add the chicken and brown, 2 to 3 minutes. Add the onions, garlic, red pepper flakes, bay leaf, thyme and shrimp; season with salt and pepper; and cook for 3 to 4 minutes more. Add the stock, turmeric and saffron, bring to a boil, and stir in the couscous, peas, lemon zest and piquillo peppers. Cover and turn off the heat. Let stand for 5 minutes, then fluff with a fork. Remove the bay leaf and thyme stems. Top each serving of paella with some chopped parsley, hot sauce and juice from the lemon wedges.