© J Sainsbury plc 2020
Quinoa seafood paella
Quinoa seafood paella
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Ready in 40 minutes
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Cooking time 25 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 150 g chorizo halved sliced
- 1 onion finely chopped
- 300 g quinoa rinsed drained well
- 100 g fine beans trimmed
- 1 yellow pepper deseeded finely sliced
- 100 g cherry tomatoes halved
- 300 g large raw tail-on peeled prawns available from the fish counter
- 500 g live mussels scrubbed prepared discard any that are open
- 12.5 g pkt flat-leaf parsley chopped
- 3 clove clove garlics peeled finely chopped
- 1 tsp smoked paprika
- 750 ml vegetable stock stock cubes
Method
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1
Heat a large frying pan until hot and cook the chorizo for 3-4 minutes until lightly charred. Remove from the pan with a slotted spoon, leaving behind the chorizo oil and set aside.
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2
Add the onion to the pan and cook for 5 minutes until beginning to soften. Stir in the garlic and cook for 2 minutes more, then add the paprika and quinoa and stir well to coat.
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3
Pour the stock into the pan and bring to the boil. Simmer for 5 minutes, then add the beans and pepper. Bring back to a simmer and cook for another 5 minutes.
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4
Scatter the tomatoes, prawns and mussels over the top and gently fork in. Season well, cover and cook for 3-4 minutes until cooked through. Discard any unopened mussels and then scatter over the parsley and serve.
