|
| Home
-> [Poultry, Spanish, Western European] -> [Paellaquinoa Recipe] |
| |
| |
Paellaquinoa
|
| Artist: |
_ |
| Categories: |
Poultry, Spanish, Western European |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1 1/2
| cup | Quinoa, rinsed | | 2
| cup | Cooked chicken | | | - cut in 1"- 2" pieces | | 3
| cup | Chicken stock | | 1/4
| cup | Olive oil | | 2
| | Garlic cloves, minced | | 1
| | Onion, chopped | | 1
| can | Black olives | | 1
| cup | Peas | | 2
| | Sweet red peppers, sliced | | 1/8
| tsp | Saffron (or more to taste) | | | Salt to taste | | 1/2
| lbs | Chorizo or other sausage | | | Red pepper to taste | | 6
| large | Raw shrimp | | 12
| | Scrubbed clams in shell |
|
Procedures:
| 1 | Saute onion and garlic in half the olive oil. | | 2 | Add quinoa and saffron and saute. | | 3 | In another pan, saute chicken and sausage in remaining olive oil until brown. | | 4 | Add chicken, sausage, olives, peas and stock to quinoa mixture. | | 5 | Add salt to taste. | | 6 | Mix well. | | 7 | bake in large covered casserole dish at 350°F. | | 8 | Until quinoa has absorbed all liquid (about 45 minutes). | | 9 | Add shrimp, clams and sweet red peppers. | | 10 | Cover and bake an additional 10 minutes. |
|
|
|
| |
| |
| |
|
|
|
|
|
|