Easy Seafood Quinoa Paella

LOW COUNTRY BOIL

Steps:

• Heat a large pot of water over medium-high heat indoors or outside. Add the seafood seasoning to taste and bring to a boil. Add the potatoes and sausage and cook until the potatoes are fork-tender, about 10 minutes. Add the corn and cook until cooked, about 5 more minutes. Add the crab and cook another 5 minutes. Add the shrimp and cook until they turn pink, another 3 or 4 minutes.

EASY SEAFOOD QUINOA PAELLA

Steps:

• Heat the oil in a large pan and cook the onion for a few minutes with the lid on until it softens.
• Add the quinoa with the paprika, thyme and tomatoes. Cook for 1 minute and then add the boiling water.
• Cook uncovered for about 15 minutes or until most of the water has evaporated.
• Add the seafood mix and put the lid on, cook for about 5 mins. If frozen you may need to add a few minutes.
• Squeeze over 1/2 lemon or a whole one, I personally prefer more than half. Sprinkle the fresh parsley and serve with some extra lemon wedges.

QUINOA PAELLA

Steps:

• Cover quinoa with cold water and soak for 15 minutes. Drain and set aside.
• Heat a large saucepan over medium-high heat; add the quinoa and cook, stirring, until toasted, for 15 minutes. Transfer to a bowl and set aside.
• Return pan to medium heat. Add oil and chorizo; cook, stirring occasionally to break chorizo into pieces, for about 10 minutes.
• Add garlic, bell peppers, serrano pepper, onion, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
• Stir in quinoa, both beans, tomatoes, and stock. Bring to a boil, reduce heat to low and cook uncovered until liquid is slightly reduced, around 15 minutes. Remove from heat and cover; let sit for 10 minutes.
• Uncover and stir in parsley. Serve with lemon wedges on the side.