This hearty Paellaquinoa dish reimagines the classic Spanish paella using nutritious quinoa instead of rice. It brings together tender chicken, spicy chorizo, and fresh seafood like shrimp and clams, all infused with the aromatic warmth of saffron and garlic. The addition of sweet red peppers and black olives adds bursts of color and savory depth, while the peas contribute a pleasant texture. This one-pot meal is perfect for family dinners or casual gatherings, offering a satisfying balance of protein and vegetables. It&# 226;ÂÂs a flexible recipe that allows you to customize the seafood and meat to your preference, making it a versatile staple for weeknight cooking or entertaining.
Paellaquinoa
Description
This hearty Paellaquinoa dish reimagines the classic Spanish paella using nutritious quinoa instead of rice. It brings together tender chicken, spicy chorizo, and fresh seafood like shrimp and clams, all infused with the aromatic warmth of saffron and garlic. The addition of sweet red peppers and black olives adds bursts of color and savory depth, while the peas contribute a pleasant texture. This one-pot meal is perfect for family dinners or casual gatherings, offering a satisfying balance of protein and vegetables. It&# 226;ÂÂs a flexible recipe that allows you to customize the seafood and meat to your preference, making it a versatile staple for weeknight cooking or entertaining.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Heat half the olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing until softened and fragrant.
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Add rinsed quinoa and saffron to the skillet, stirring to coat with oil and aromatics.
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In a separate pan, heat the remaining olive oil. Brown the chorizo or sausage, then add cooked chicken pieces, heating through and browning slightly.
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Transfer the chicken and sausage mixture to the skillet with the quinoa. Add chicken stock, black olives, and peas. Stir well to combine.
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Season with salt to taste.
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Pour the entire mixture into a large covered casserole dish.
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Bake in the preheated oven for about 45 minutes, or until the quinoa has absorbed most of the liquid and is tender.
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Uncover the dish. Arrange raw shrimp and scrubbed clams on top, and scatter sliced sweet red peppers over the surface.
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Return to the oven, covered, and bake for an additional 10 minutes, or until shrimp are pink and clams have opened.
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Garnish with red pepper flakes to taste 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 do not open after cooking.
You can substitute shrimp and clams with other shellfish like mussels or scallops, adjusting cooking time as needed.
For a vegetarian version, omit the chicken, chorizo, and seafood, and use vegetable stock instead of chicken stock. Add extra vegetables like zucchini or artichoke hearts.
Saffron provides the authentic paella flavor and color; if unavailable, a pinch of turmeric can be used for color, though the flavor will differ.
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.
