Grain Paella
A nutritionally boosted version of paella
Equipment
- Sharp knife
- Chopping Board/surface
- Weighing scales
- Measuring Spoons
- Wide pan with lid
Ingredients
- 1 tbsp oil
- 1 onion chopped
- 2 garlic cloves sliced (or 2 tsp garlic paste)
- 200 g chopped veg e.g. pepper, courgette, aubergines, green beans, asparagus
- 150 g paella rice
- 100 g quinoa
- 1 tsp turmeric
- 1.5 tsp smoked paprika
- 1.5 tbsp tomato puree
- 600 ml vegetable or chicken stock
- 150 g frozen peas
- 400 g protein e.g. chunks of chicken thigh, chorizo, prawns, seafood mix, butter beans, chickpeas
- Lemon wedges to serve
Instructions
- Prepare all ingredients
- Sauté the Aromatics & Meat: Heat the oil in a large, wide (or paella) pan over medium heat. Add the onion and garlic, stirring for 3 - 4 minutes until softened. If you are using chicken and chorizo, add them now and cook until the chicken is browned.
- Toast the Grains & Simmer: Add the chopped vegetables, rice, quinoa, turmeric, paprika, and tomato purée. Stir for 1 minute to thoroughly coat the grains in the oil and spices. Pour in the stock, stir, and bring to a boil. Reduce the heat to low, cover with a lid, and simmer for 10 - 15 minutes. Do not stir. *
- Add Remaining Ingredients: Add your peas and choice of seafood/other protein. Add a little extra stock if needed (paella should be slightly coated in sauce). Give it a gentle stir, then cover again. Simmer for another 10 minutes until the liquid is fully absorbed, the grains are tender, and the protein is completely cooked through.
- To Serve: Serve hot with lemon wedges.
Notes
Notes:
Quinoa needs to be rinsed before cooking to remove saponin, a natural chemical coating that protects the plant from pests in the wild. It has a bitter, soapy taste that can ruin the flavor of your dish. Rinsing also washes away dust and helps lightly pre-hydrate the seeds.
However, you should not rinse the paella rice as this removes the essential surface starches required to achieve the dish's signature texture. Skipping the rinse allows the grains to absorb maximum liquid and broth, while also releasing starches to bind the dish together and form the coveted crispy bottom, or socarrat.
*To make a traditional paella, you want to create a soccarat, which is a crispy caramelized layer of toasted rice that forms at the base of the pan. Stirring disturbs this process.
If you wish, you can take out the quinoa and increase the rice to 250g.
You can add ½ - 1 tsp chilli flakes at step 2 to give some heat.