This hearty Paellaquinoa is a creative twist on the classic Spanish dish, using nutritious quinoa as a base for a medley of flavors. The combination of smoky chorizo, tender chicken, and fresh seafood creates a robust and satisfying meal. Saffron infuses the dish with its signature golden hue and earthy aroma, while peas and olives add pops of color and texture. Perfect for a weekend family dinner or a casual gathering with friends, this one-pan wonder is both impressive and relatively easy to prepare. The result is a flavorful, protein-rich dish that brings the warmth of Mediterranean cooking to your table without the fuss of traditional rice paella.
Paellaquinoa
Description
This hearty Paellaquinoa is a creative twist on the classic Spanish dish, using nutritious quinoa as a base for a medley of flavors. The combination of smoky chorizo, tender chicken, and fresh seafood creates a robust and satisfying meal. Saffron infuses the dish with its signature golden hue and earthy aroma, while peas and olives add pops of color and texture. Perfect for a weekend family dinner or a casual gathering with friends, this one-pan wonder is both impressive and relatively easy to prepare. The result is a flavorful, protein-rich dish that brings the warmth of Mediterranean cooking to your table without the fuss of traditional rice paella.Ingredients
Directions
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Add the rinsed quinoa and saffron to the skillet. Stir constantly for 1-2 minutes to lightly toast the quinoa and coat it with oil, allowing the saffron to bloom.
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Transfer the chicken and chorizo mixture to the skillet with the quinoa. Add the black olives, peas, and chicken stock. Stir well to combine all ingredients.
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Season with salt and red pepper flakes to taste. Bring the mixture to a simmer on the stovetop.
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Cover the skillet with a tight-fitting lid or aluminum foil and transfer to the preheated oven. Bake for approximately 45 minutes, or until the quinoa has absorbed most of the liquid and is tender.
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Remove the skillet from the oven. Nestle the raw shrimp, scrubbed clams, and sliced sweet red peppers into the top of the quinoa mixture.
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Cover the skillet again and return it to the oven. Bake for an additional 10 minutes, or until the shrimp are pink and opaque, and the clams have opened wide.
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Remove from oven. Discard any clams that did not open. Let rest for 5 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 394.8kcal
- % Daily Value *
- Total Fat 16.1g25%
- Saturated Fat 4.1g21%
- Cholesterol 106.8mg36%
- Sodium 104.7mg5%
- Total Carbohydrate 18.9g7%
- Dietary Fiber 2.5g10%
- Sugars 0.0g
- Protein 36.4g73%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Discard any clams that remain closed after cooking, as they may not be safe to eat.
For a vegetarian version, omit the chicken, chorizo, shrimp, and clams. Add extra vegetables like artichoke hearts, bell peppers, and zucchini, and use vegetable stock instead of chicken stock.
If you cannot find saffron, you can substitute with a pinch of turmeric for color, though the flavor will be different.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or stock to restore moisture.
Ensure your skillet is oven-safe before proceeding. If using a non-oven-safe pan, transfer the mixture to a baking dish before placing it in the oven.
