Paella purists would be shocked that a dish based on quinoa could be called paella, but this really hits the spot!
About this Recipe
A Valencian chef once observed that ‘paella has as many recipes as there are villages, and nearly as many as there are cooks.” Paella purists may be shocked that a dish based on quinoa could be called paella, but this recipe, adapted from FatFreeVegan.com, may even impress a few Spaniards!
Step by Step Instructions
1 onion, finely chopped
3 cloves of garlic, crushed
250 grams large prawns (fresh or frozen)
170 grams quinoa
1/4 teaspoon saffron (crushed) or turmeric
2 teaspoons paprika
1/2 teaspoon ground cumin
1 pinch cayenne pepper
400 grams can chopped tomatoes
400 grams can kidney beans, rinsed & drained
1 red pepper (capsicum), diced
700 millilitres vegetable or fish stock
2 courgettes, halved lengthways and sliced
100 grams frozen peas
6 fresh artichoke hearts, cut into quarters
Gently heat the coconut oil in a large frying pan and sauté the onion and garlic, until soft.
Add the prawns, quinoa and saffron (or turmeric) and cook for 2 minutes, stirring continuously.
Add the paprika, cumin, cayenne pepper, tomatoes, kidney beans, red pepper and stock. Bring to the boil, then reduce the heat to low, cover and cook for 15 minutes.
Check to see if more stock is needed (if it looks dry), then stir in the peas and place the courgette on top of the quinoa and re-cover, cooking for a further 5 minutes, until the quinoa is cooked and all the liquid is absorbed (it should still be al dente and not soggy).
Arrange the artichoke hearts on top and serve.
Artichokes contain a wide range of vitamins and minerals including vitamin C, vitamin K, potassium and magnesium. They are a good source of dietary fibre and support digestive function, as well as the liver.
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