Quinoa Paella

My first introduction to paella (pronounced pie-A-uh) was on a Spanish beach over 30 years ago.  The local people I was working with coerced me into joining them to share their national dish.  Through the course of the evening and the consumption of many beers, I watched them construct what I can only describe as a culinary masterpiece.  Once we finally got to dip into the huge "community skillet" as I thought of it, I was transcendent with the incredible flavor.  

It's the saffron that makes this dish.  It's and expensive spice, but you are using a TINY quantity - and once you taste it, you'll be glad you have some in the cupboard!

Classic paella is a rice dish - and you know I'm not going to get all carbed out, even for paella, so here is a version that substitutes quinoa - and does so QUITE admirably.

Ingredients:
2 tablespoons olive oil
1 lb firm white fish fillets (such as pollock or haddock), cut into 1 inch pieces
1 onion, finely chopped
4 oz dried chorizo, chopped (Spanish - not Mexican)
1 red bell pepper, seeds removed, thinly sliced
1 1/2 cups quinoa, rinsed, drained
Pinch of saffron threads

salt to taste
2 3/4 cups  chicken stock
2/3 cup  frozen peas

1 lb peeled and deveined shrimp, squid, octopus (any combination)
1 lb pot-ready mussels (rinsed and bearded)

For Serving:
Flat-leaf parsley, chopped
Lemon wedges

Instructions:
Get a HUGE skillet or large shallow casserole dish with a lid

Heat 1 Tbs oil over medium-high heat. 

Add fish  chunks and cook for 2-3 minutes until almost cooked through. 

Remove from pan and set aside.

Reduce heat to medium, add remaining 1 tbs oil to the pan and cook the onion for 3-4 minutes until softened.

Add the chorizo and bell pepper, and cook for a further 2-3 minutes until starting to crisp.

Add the quinoa and saffron, season and stir to coat. 

Add the stock and bring to a simmer. 

Cook, covered, for 8-10 minutes until almost all the liquid is absorbed.

 Stir in the frozen peas.

Return the fish to the pan with the mussels and seafood mix. 

DO NOT STIR

Reduce heat to low, cover and cook for a further 15 minutes or until mussels have opened.   This allows the juices from the mussels and seafood to mix with the quinoa.

Scatter with parsley and serve with lemon.

Cook's Notes:

• Besides the incredible combination of seafood, one of the best parts of the paella is the crunchy grain (rice or quinoa) on the bottom of the pan - that is why you DO NOT STIR during the last 15 minutes.
• There are those who also like tomato in their paella, so you are invited to experiment.  A can of diced tomatoes - or some from your garden will be perfect.  I've even scattered a carton of cherry tomatoes over the top, so they burst and mingle their flavor.
• Spanish Chorizo is like a firm sausage, whereas Mexican chorizo is loose,  Search for the Spanish for this dish.  It's worth the effort.
• If you are short on seafood - or don't care for it, try boneless chicken thighs!