Paella is such an easy and beautiful dish to present when serving multiple people. One key ingredient is saffron. Add the piping hot paella to a bed of baby spinach and a squeeze of lemon to finish. In terms of the seafood, you can use whatever mix you prefer! You can use fresh prawns or can add squid rings or mussels as well. If you are not a fan of seafood then you can use chicken instead. Enjoy!
Ingredients
- Olive oil
- Quinoa
- Rice
- Onion, chopped
- Garlic, minced
- Red bell pepper, chopped
- Yellow bell pepper, chopped
- Tomato, chopped
- Smoked paprika
- Ground turmeric
- Saffron (soaked in water)
- Vegetable broth
- Salt and pepper
- Green beans
- Artichoke hearts (optional)
- Frozen peas
- Fresh parsley, chopped
- Lemon wedges
How to Make Quinoa and Rice Paella?
1. In a large skillet or paella pan, heat olive oil over medium heat. Add the quinoa and rice, stirring occasionally, and toast for about 3-4 minutes until they become slightly golden.
2. Add the chopped onion and garlic to the pan, cooking until softened, about 2-3 minutes. Stir in the red and yellow bell peppers and cook for another 3-4 minutes.
3. Add the chopped tomato, smoked paprika, ground turmeric, and the saffron with its soaking water. Stir everything well to combine, letting the flavors meld for 2 minutes.
4. Pour in the vegetable broth, season with salt and pepper, and bring the mixture to a gentle boil. Reduce the heat to low, cover the pan, and let it simmer for about 15 minutes.
5. Add the green beans, artichoke hearts (if using), and frozen peas to the pan. Stir gently, then cover again and cook for another 10-15 minutes, or until the rice and quinoa are tender and the liquid has been absorbed.
6. Remove from heat, sprinkle with fresh chopped parsley, and serve with lemon wedges on the side for added zest.
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Notes and information
I use organic ingredients as much as possible. This way, I can get beneficial nutrients and avoid harmful pesticides, hormones, and chemicals that affect our thyroid and health in general.
