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Quinoa paella

Name: Quinoa paella
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 400g firm white fish fillets (such as ling), cut into 3cm pieces; 1 onion, finely chopped; 125g dried chorizo, chopped; 1 red capsicum, seeds removed, thinly sliced; 1 1/2 cups (300g) quinoa, rinsed, drained; Pinch of saffron threads; 2 3/4 cups (685ml) Chicken Style Liquid Stock; 2/3 cup (80g) frozen peas; 500g pot-ready mussels; Flat-leaf parsley, chopped, to serve; Lemon wedges, to serve

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by Warren Mendes

delicious. team

Oct 03, 2015

Quinoa, instead of rice, is used in this dish for a modern twist on a Spanish classic.

2 tablespoons olive oil
400g firm white fish fillets (such as ling), cut into 3cm pieces
1 onion, finely chopped
125g dried chorizo, chopped
1 red capsicum, seeds removed, thinly sliced
1 1/2 cups (300g) quinoa, rinsed, drained
Pinch of saffron threads
2 3/4 cups (685ml) Massel Chicken Style Liquid Stock
2/3 cup (80g) frozen peas
500g pot-ready mussels
Flat-leaf parsley, chopped, to serve
Lemon wedges, to serve

Method

1.

Heat 1 tbs oil in a deep frypan or shallow casserole with a lid over medium-high heat. Add fish and cook for 2-3 minutes until almost cooked through. Remove from pan and set aside.
2.

Reduce heat to medium, add remaining 1 tbs oil to the pan and cook the onion for 3-4 minutes until softened. Add the chorizo and capsicum, and cook for a further 2-3 minutes until starting to crisp. Add the quinoa and saffron, season and stir to coat. Add the stock and bring to a simmer. Cook, covered, for 8-10 minutes until almost all the liquid is absorbed. Stir through the peas.
3.

Return the fish to the pan with the mussels. Reduce heat to low, cover and cook for a further 15 minutes or until mussels have opened. Scatter with parsley and serve with lemon.