Garnish with lemon wedges. Traditional paella is made with rice. Add quinoa chicken broth red pepper flakes bay leaves saffron paprika black pepper and salt. I m sure that a traditional spanish cook would find it odd to make a paella based on quinoa but the concept works well. Cover and cook over low heat until the quinoa is done it should have no opaque white dot in the center and the chicken is cooked through 2 to 3 minutes.
Simmer for 10 mins with the lid on. Tuck the shrimp and calamari into the quinoa mixture. In a high sided pot heat the oil over high heat. Uncover and stir in parsley. Cover and bring to a boil then reduce heat to a simmer on medium low and continue to cook stirring occasionally until most of the liquid is absorbed and quinoa becomes a little tender but not soggy about 7 to 8 minutes.
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Bring to a boil reduce heat to low and cook uncovered until liquid is slightly reduced around 15 minutes. Reduce the heat to medium low. Stir in quinoa both beans tomatoes and stock. This recipe simplifies cooking paella by foregoing the paella pan and using a common baking pan the perfect size for parties and potlucks. Cover and bring to a boil reduce heat to a low boil and continuing cooking approximately 10 minutes or until most of the liquid has been absorbed.
Meanwhile cut each chicken breast into bite sized pieces. Add quinoa broth lemon zest and juice pepper flakes salt and pepper. Brown the chicken pieces turning after 2 minutes on each. Let sit for 10 minutes. Serve with lemon wedges on the side.
If the mixture seems dry and the chicken or quinoa is not thoroughly cooked stir in a little more broth or some water cover and cook a few minutes longer. Remove from heat and cover. Rinse the quinoa and add to the pan then add the vegetable stock red pepper and 3 4 of the paprika. Heat a medium sized pan with 1 2 tbsp oil on a medium heat and add the garlic for 2 mins. Cover and simmer until the liquid is absorbed and the quinoa is tender about 20 minutes.
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Heat oil in a large 12 inch straight sided skillet over medium heat. Stir in the chicken. If the mixture seems dry and the chicken or quinoa is not thoroughly cooked stir in a little more broth or some water cover and cook a few minutes longer. Meanwhile cut each chicken breast into bite sized pieces. Bring to a boil reduce heat to low and cook uncovered until liquid is slightly reduced around 15 minutes.
Bring to a boil. Cook until chicken is golden brown on all sides turning chicken and chorizo a few times 8 10 minutes. Simmer for 10 mins with the lid on. More important it tastes good. Garnish with lemon wedges.
