Paella de Quinua
Ingredients:
1 lb Shrimp, shelled, de-veined
6 Chicken thighs, skinless, boneless
2 Tbsp Olive Oil
Salt & Pepper (to taste)
1 Yellow Onion, diced
1 Bell Pepper, diced
2 Jalapeños, minced
5 cloves Garlic, cut in slivers
2 Chorizo links, diced
1 Tbsp Paprika
2 tsp Cumin
1/2 tsp Saffron
2 tsp fresh Thyme
1 tsp fresh Rosemary, chopped fine
2 Tbsp Tomato Paste
2 cups Chicken Broth
1 1/2 cups Albariño or other white wine
2 cups Quinoa
1 Tbsp Capers
1/2 cup Cilantro, chopped
Directions
- In a large skillet or (if you have one) paellera, heat up the Olive Oil on medium heat.
- Liberally coat the chicken in Salt and Pepper and place into the hot oil. Cook both sides until golden. Remove to a plate and set aside.
- Add the Onion, Peppers, Garlic, Shrimp, Chorizo, Herbs, Spices, and Tomato Paste to the pan. Stir well and cook till the Shrimp turn bright pink.
- Add the Wine, Chicken Broth, Quinoa, and Capers. Reduce heat to low. Add the Chicken pieces back to the pan.
- Cook for 10 minutes or until the Quinoa is finished cooking, adding water if needed. Quinoa forms a translucent outer casing when it is cooked well. Covering will help increase the cooking speed.
- When the liquid has dissolved and the Quinoa has finished cooking, remove from the heat and toss in the Cilantro and serve.
Makes 4 servings.
NOTES: Paella is a traditional Valencian rice dish often with various types of seafood and or meat. Paprika, Saffron, and Chorizo are common ingredients added to the rice for flavor. Quinoa, is a grain from the Andes in South America. It has a similar consistency to Couscous, and can be used in many dishes in place of rice–though it is not a long grain. I thought it would be fun to try Paella with Quinoa–something I am sure is not a new idea, but not one I have seen that often. I chose Chicken and Shrimp, however you can add Mussels, Clams, Lobster, and/or Pork tenderloin to make it your own.
