This traditional Spanish dish is usually made with rice. Quinoa is a super healthy substitute. It’s okay if a bit of a crust forms on the bottom of the pan, that’s the best part! Easy, beautiful and delicious!
|2 tbsp||(30 mL) Olive oil|
|1||Package Maple Leaf Prime Naturally® Chicken Breast Fillets|
|Salt and pepper|
|1 cup||(250 mL) Sliced chorizo sausage|
|1||Red pepper, diced|
|3||Cloves garlic, minced|
|1 cup||(250 mL) Quinoa|
|2 tsp||(10 mL) Smoked paprika|
|Pinch of saffron (optional)|
|1||(398 mL) Can cherry tomatoes|
|2||(500 mL) Chicken broth|
|1 lb||(450 g) Manilla or little neck clams|
|3/4 cup||(175 mL) Frozen peas|
|Chopped parsley (for garnish)|
HEAT oil in a large heavy skillet or saucepan. Season chicken fillets with salt and pepper. Cook for 1-2 minutes per side or until golden brown. Remove from the pan and set aside.
ADD sausage to the same pan along with onion, pepper and garlic. Sauté for 3-4 minutes. Stir in quinoa, paprika and saffron if using. Season with salt and pepper and continue to cook, stirring for 1-2 minutes. Add tomatoes and chicken broth. Cover and bring to a boil. Reduce heat to low and simmer, uncovered for 15 minutes. Stir once or twice during the cooking. Nestle the chicken and clams into the pan. Cook for another 7-10 minutes, covered until chicken is cooked through and the internal temperature reaches 165°F (74°C) and the clams have opened. Discard any clams that don’t open. Scatter with frozen peas. Finish paella by continuing to cook uncovered until the peas have heated through and most of the liquid has evaporated, about 5-7 minutes.
SERVE garnished fresh parsley and lemon wedges.
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