I just want to start off by saying that I may be taking some short cuts here. I don’t believe I’m making true paella, but sometimes when it’s late in the afternoon and trying to get dinner on the table for 2 hangry toddlers, short cuts come in handy! And in attempt to cut out some carbs, I’m forgoing the rice and using quinoa instead. I feel that the smoky sweet paprika and saffron will still give this dish a paella feel, but I won’t have to wait to get food on the table for my family.
Serving Size: 4
Cook Time: 20 minutes
- 3 tablespoons extra virgin olive oil
- 4 sweet sausages, cut into small cubes
- 2 chicken breasts, cut into small cubed pieces
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 pound shrimp, deveined and peeled
- 8 green onions, chopped
- 1 tablespoon sweet smoked paprika
- 1 teaspoon red chili powder
- 2 saffron threads
- salt and pepper
- 2 cups of quinoa
- 1-2 tablespoon of water
Heat the olive oil in a large skillet over medium heat. Add in the sausage, chicken and cook for about 5 minutes, covered. Add in the chopped red bell pepper and green bell pepper, stir well and continue cooking, covered, for about 5 more minutes. Add the shrimp and cook until shrimp just turns pink, 5-7 minutes. Add in the chopped green onions. Add in the paprika, chili powder and saffron; season with salt and pepper. Turn off the heat and keep the skillet covered. The shrimp and green onions will continue cooking slightly when covered and off heat, without overcooking and this will allow some time for the saffron to release its flavor.
Cook the quinoa according to package instructions.
Once the quinoa is cooked, add into the skillet with shrimp, chicken and sausage. Mix everything well, so that olive oil, juices from the mix and spices coat the quinoa. If you find that your mix is a little try, add in the water, 1 tablespoon at a time. Feel free to season with more salt and pepper.
This quick and easy paella dish is ready to be served to a your hungry and eagerly waiting family!