If you’re in the mood for some serious flavour tonight–think smoky, paprika-laced chorizo, warming turmeric and a kick of fiery chiles–then this dish is for you.
I had never cooked with chorizo until recently, but the first time I tried it I instantly fell in love with its bold, smoky flavour. I put paprika on just about everything, so naturally it appealed to me.
While I realize my recipe is a far cry from authentic paella (which is typically made with rice, seafood and meat and cooked in a large shallow pan so that the bottom layer browns up), the bold flavours are certainly there. Feel free to add shrimp, chicken or whatever other ingredient you feel like.
Recipe: Quinoa “paella” with chorizo, peppers and peas
- 2 cups quinoa
- 2 tbsp olive oil
- 1-2 links Spanish dried chorizo, sliced
- 1 red bell pepper, sliced into strips
- 1 cup frozen peas, thawed
- 2 cloves garlic, mined
- 1/2 Spanish onion, finely chopped
- 1 tbsp tomato paste
- 1/2 to 1 cup chicken broth
- 1 tsp turmeric (or a pinch of saffron)
- Salt and freshly ground black pepper, to taste
Prepare quinoa according to package directions and reserve. In a large pan or pot, heat the oil over medium-high heat. Add the onion, garlic and bell pepper and cook until softened, about 5 minutes. Stir in the tomato paste (and turmeric, if using instead of saffron) and cook for a minute or two; add the chorizo. Transfer the cooked quinoa to the pot along with the chicken broth, saffron (if using instead of turmeric) and peas and simmer for about 10 minutes to let flavours combine. Season with salt and pepper. Serve immediately.