Quinoa paella

title="Quinoa paella"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Quinoa-paella.jpg" srcset="https://img.taste.com.au/0zQ8Y2Ij/w720-h480-cfill-q80/taste/2016/11/quinoa-paella-98477-1.jpeg 720w, https://img.taste.com.au/VANFaq73/w643-h428-cfill-q90/taste/2016/11/quinoa-paella-98477-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Quinoa paella"
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(1) Rate it

• 0:10 Prep


• 0:40 Cook


• 
  4 Servings


• Advanced

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

Featured in
Nutrition information, Quinoa recipes

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) 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

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  

• Low carb


• Low sugar

Nutrition

• 2958 kj

  Energy




• 27g

  Fat Total




• 6.7g

  Saturated Fat




• 7.5g

  Fibre




• 51.5g

  Protein




• 63mg

  Cholesterol




• 1319mg

  Sodium




• 4.6g

  Carbs (sugar)




• 62.6g

  Carbs (total)

All nutrition values are per serve

• Author: Warren Mendes


• Image credit: Jeremy Simons


• Publication: Taste.com.au

Source: taste.com.au