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1
In a medium sized bowl season shrimp with salt and pepper, 1/4 teaspoon paprika and the juice of half a lemon. Toss to coat well and set aside for 10-30 minutes if you have time otherwise cook right away.
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2
Heat 2 tablespoons olive oil in a large pan over medium/high heat. Add shrimp and cook for 2-3 minutes on each side. Do in batches if necessary. Transfer shrimp to a plate and set aside.
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3
Turn the heat down to medium and add remaining 2 tablespoons of olive oil. Add onion and cook until onion softens. About 6 minutes.
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4
Add garlic and anchovies. Stir and break down the anchovies. Melting them into the onion and garlic. About 1 minute.
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5
Add the tomato paste and stir into the onion, garlic, anchovy mix. Cook until fragrant. About 2-4 minutes.
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6
Add quinoa and stir into the sofrito ( the tomato paste mixture). Toast the quinoa for 2 minutes.
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7
Add the chard, stock or water, remaining 1/4 teaspoon paprika, and saffron. Stir to incorporate and the heat up and bring to a quick boil. Cover and lower heat. Simmer for 10 minutes.
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8
Remove lid. Stir in the green peas and corn and warm through. About 5 minutes. Season with salt and pepper according to taste. Add the shrimp back to the pan and warm through if necessary. Garnish with parsley and squeeze the other lemon half over the whole thing. Serve with Swiss Chard Stalk Salsa if desirable. Enjoy.
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9
Heat the oilve oil in a small pan over medium heat. Add onion with a small pinch of salt cook until onion softens. About 6 minutes. Add swiss chard stalks, garlic and lemon zest. Saute until stalks soften a little and become fragrant. About 6-8 minutes.
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10
Remove from heat and allow to cool for a few minutes. Transfer to serving bowl and stir in yogurt, parsley and squeeze in juice from half a lemon. Season with salt and pepper to taste. Add more yogurt or lemon juice as desired. Serve alongside Shrimp And Quinoa Paella.
