Quinoa paella

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

Recipe «Quinoa paella» presented in category Recipes / Fish, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 400g firm white fish fillets , cut into 3cm pieces, 1 onion, finely chopped, 125g dried chorizo, chopped, 1 red capsicum, seeds removed, thinly sliced , 1 1/2 cups quinoa, rinsed, drained, Pinch of saffron threads, 2 3/4 cups Massel chicken style liquid stock , 2/3 cup frozen peas, 500g pot-ready mussels, Flat-leaf parsley, chopped, to serve, Lemon wedges, to serve.

Ingredients:

• 2 tbsp olive oil 
• 400g firm white fish fillets , cut into 3cm pieces 
• 1 onion, finely chopped 
• 125g dried chorizo, chopped 
• 1 red capsicum, seeds removed, thinly sliced 
• 1 1/2 cups quinoa, rinsed, drained 
• Pinch of saffron threads 
• 2 3/4 cups Massel chicken style liquid stock 
• 2/3 cup frozen peas 
• 500g pot-ready mussels 
• Flat-leaf parsley, chopped, to serve 
• Lemon wedges, to serve 

Instructions

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.