Quinoa Paella

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.

Cooking Method: Baking

Cuisine: Spanish

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 395

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.

Directions

1
Preheat oven to 350°F (175°C).
2
Heat half of the olive oil in a large, oven-safe skillet or casserole dish over medium heat. Add the chopped onion and minced garlic, and sauté until softened and translucent, about 3-4 minutes.
3
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.
4
In a separate pan, heat the remaining olive oil over medium-high heat. Add the sliced chorizo and cooked chicken pieces, sautéing until the chorizo releases its oils and the chicken is heated through and slightly browned.
5
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.
6
Season with salt and red pepper flakes to taste. Bring the mixture to a simmer on the stovetop.
7
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.
8
Remove the skillet from the oven. Nestle the raw shrimp, scrubbed clams, and sliced sweet red peppers into the top of the quinoa mixture.
9
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.
10
Remove from oven. Discard any clams that did not open. Let rest for 5 minutes before serving.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 395kcal

% Daily Value *
Total Fat 16g25%
Saturated Fat 4g20%
Cholesterol 107mg36%
Sodium 105mg5%
Total Carbohydrate 19g7%
Dietary Fiber 2.5g10%
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/paellaquinoa-2/