Recipe by Chef Michael Williams
- Prep time 20 mins
- Cook time 40 mins
- Ready in 1 hour
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So in this paella, we have made a couple changes from the traditional. Instead of Bomba rice (traditional) we are using the nutrient dense and complete protein power of quinoa. We also load our pan up with veggies to lighten the grain load. I have to say this is my favourite way to enjoy quinoa.
- Anytime I peel prawns, I reserve and store them in the freezer. If you have some on hand, start this recipe off by preheating a medium sized pot on medium high. Add a tablespoon of oil and then the peels. Roast until browned nicely, stirring regularly.
- Add the tomato paste and roast until lightly browned, stirring regularly. If you don’t have the prawn peels then roast the tomato paste in the oil by itself.
- Add the broth, stir well and simmer for 45 minutes to extract the flavour from the peels. No peels? No need to simmer J
- After simmering remove the peels and add the saffron, give a good stir and your paella broth is now ready!
- Heat your paella pan on medium high. Add 1 tablespoon of oil and then the chicken wings. Brown on both sides.
- Once you flip the chicken, add the onion, peppers and cauliflower and sauté for few minutes to brown them lightly.
- Add the garlic and sauté for a minute longer, stirring frequently, taking care to not burn.
- Now add quinoa, tomato sauce and enough broth to cover the quinoa.
- Bring to a simmer and keep it simmering on medium-low heat adding more broth ladle by ladle. The goal is to keep the broth just above the quinoa.
- Once your quinoa is almost cooked (eat a few grains to check) and the broth mostly absorbed place the paella in a 450º F oven and roast until the edges brown and become slightly crispy.
- Garnish with green onions and lemon wedges, serve and enjoy!
If you cant find or dont want to spend the money on saffron you can just omit, but it does add a very fragrant punch to the dish.