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Full recipe after the jump:

Chicken and Shrimp Quinoa Paella

INGREDIENTS

1 tbs olive oil
1 clove garlic, chopped
1/2 purple onion, chopped
1 chili, chopped
3/4 cup, chopped, mixed spring vegetables such as:

• snow peas
• green beans
• red bell pepper

100g/3.5oz chicken breast fillet, diced
1 tomato, roughly chopped
1/2 cup quinoa
1/2 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1 1/4 cup chicken stock or water
a pinch of saffron
1/4 cup peas
4 asparagus spears
100g/3.5oz fresh, shelled, shrimp/prawns
1/4 cup mint leaves
1/4 cup kalamata olives

Heat the oil in a large, heavy-bottomed skillet or frying pan and sauté the onion, garlic and chili until the onion becomes soft.
Add in the chopped vegetables and chicken and sauté until the chicken has seared.
Toss in the spices and quinoa and stir to coat, then add in the stock and saffron. Bring to a boil and simmer without stirring for 15 minutes.
Sprinkle on the peas, and arrange the asparagus spears and shrimp and simmer until shrimp is cooked. You may want to cover the pan to help with cooking the shrimp.
Remove from heat and scatter on the mint and olives.

This dish is traditionally served straight from the cooking dish so presentation is important!

This entry was posted on Thursday, October 18th, 2007 at 3:16 am and is filed under Poultry, Seafood, lunch, dinner, grains, spanish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.