Quinoa is a great substitute for rice in many recipes, since it is much higher in micronutrients and fiber. I challenged myself to use the rest of the quinoa in my pantry and cook something I’ve never made before: paella!

I served hot sauce and fresh jalapeño on the side so my 1-year-old could enjoy this with us without burning his mouth. I always wear gloves while working with spicy things too; I would hate to accidentally touch my kids eyes or something after chopping a jalapeño.

This paella version has shrimp, chicken, and chorizo sausage. The best part is, it only took about 30 minutes total to make.

Serves 4

Ingredients:

• 1/2 pound chicken breast, cut into 1-inch pieces
• 1/2 pound peeled and deveined shrimp
• About 8 ounces pre-cooked chorizo sausage, diced into about 1/2-inch pieces
• 1 cup dry quinoa
• 1/2 onion, chopped
• 1/2 cup frozen peas
• 1/2 of a 14-ounce can of diced tomato
• 2 cups chicken or veggie broth
• 1-2 TB fresh lemon juice
• Handful of fresh parsley, chopped
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1/4 teaspoon saffron (about a pinch)
• 1/8 teaspoon smoked paprika
• Coconut oil or olive oil to coat pans
• 2 cloves fresh garlic
• Optional: hot sauce and/or fresh or jarred jalapeño

Method:

1. Spray or drizzle oil in a wide skillet (I used a 12-inch skillet for this). Turn heat to medium and allow to preheat for about 2 minutes. Then, add quinoa and allow it to “toast” in the hot oil, stirring constantly for 2 minutes.
2. Add broth, thyme, bay leaf, tomato, saffron, and paprika to quinoa skillet. Reduce heat to low, cover, and simmer until liquid is absorbed, about 10-15 minutes.
3. Meanwhile, sauté onion and garlic with some oil in another pan. Once translucent and soft, add chicken to pan. Sauté until cooked through.
4. When quinoa is cooked and liquid is absorbed, remove lid. Add chicken and onion mixture, chorizo, peas, and raw shrimp. Place lid back on pan and allow shrimp to steam for a few minutes until cooked through (shrimp will change color to pinkish-white, no longer appearing to have “translucent” coloring).
5. Turn off heat. Add a squeeze of lemon over the dish, as well as the chopped parsley (about 1/4 cup). Stir dish, scraping any charred bits from the bottom of the skillet.

Serve with hot sauce or hot peppers, and enjoy!