Using quinoa instead of rice makes a tasty and healthy twist to traditional paella.#ingredients
✔ 25ml extra virgin olive oil
✔ 1 chorizo, thinly sliced
✔ 1 red onion, halved, thinly sliced
✔ 2 garlic cloves, chopped
✔ 1 fresh long red chilli, thinly sliced
✔ 2 tsp paprika
✔ 255g (1 1/4 cups) quinoa
✔ 400g can cherry tomatoes
✔ 310ml (1 1/4 cups) Massel salt reduced chicken style liquid stock
✔ 380g squid tubes, scored, cut into 5cm lengths
✔ Small parsley leaves, to serve
✔ Lemon wedges, to serve#method
Step 1 - Heat 10ml of the oil in a frying pan over medium heat. Cook chorizo, stirring, for 2 minutes or until golden. Add the onion, garlic and chilli. Cook, stirring, for 2 minutes or until aromatic. Stir in the paprika for 1 minute or until aromatic.
Step 2 - Add the quinoa and cook, stirring, for 1 minute or until coated. Stir in the tomato and stock. Season. Bring to a simmer. Reduce heat to low. Simmer, stirring often, for 20 minutes or until quinoa is tender and the liquid is absorbed.
Step 3 - Meanwhile, place the squid in a bowl and drizzle with the remaining oil. Season. Toss to combine. Heat a non-stick frying pan over high heat. Cook the squid, in 2 batches, turning, for 1 minute or until squid curls and is just cooked through. Transfer to a bowl.
Step 4 - Top quinoa mixture with squid. Sprinkle with parsley and serve with lemon wedges.
RECIPE: https://bit.ly/2kFDuRA 📍 144/100-144 Burwood Rd, Burwood NSW 2134
📞 (02) 9744 7722#seafood #freshseafood #burwood #fish #food #fishbar #dinner #restaurant #sea #ocean #water #environment