Quinoa Paella with Clams, Chorizo and Winter Greens Recipe

Name: Quinoa Paella with Clams, Chorizo and Winter Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1 cup Diced Spanish Chorizo; 1 Medium Onion, Diced; 1 Red Bell Pepper, Seeded And Diced; 4 cloves Garlic, Minced; 1 cup Quinoa; 1 teaspoon Smoked Paprika; 1 teaspoon Turmeric; 1 teaspoon Sea Salt; 1 cup Diced Plum Tomatoes (fresh Or Canned); 1 bunch Leafy Greens, Thinly Sliced (chard, Kale, Dandelion, Collards); 2 cups Chicken Or Fish Stock; 1 pound Small Manilla Clams Or Cockles; Chopped Parsley Or Scallions, Optional For Garnish

Servings: persons

1 Tablespoon Olive Oil
1 cup Diced Spanish Chorizo
1 Medium Onion, Diced
1 Red Bell Pepper, Seeded And Diced
4 cloves Garlic, Minced
1 cup Quinoa
1 teaspoon Smoked Paprika
1 teaspoon Turmeric
1 teaspoon Sea Salt
1 cup Diced Plum Tomatoes (fresh Or Canned)
1 bunch Leafy Greens, Thinly Sliced (chard, Kale, Dandelion, Collards)
2 cups Chicken Or Fish Stock
1 pound Small Manilla Clams Or Cockles
Chopped Parsley Or Scallions, Optional For Garnish

1
In a large heavy-bottomed skillet or saucepan over medium-high heat, heat the olive oil.
2
Add the chorizo and saute over medium-high heat until browned, 2 minutes.
3
Add the onion and pepper to the pan.
4
Cook, stirring occasionally until soft, 5 minutes.
5
Stir in the garlic, quinoa, paprika, turmeric and salt.
6
Saute the grains until the spices are fragrant and the quinoa is beginning to toast, about 2 minutes.
7
Fold in the tomatoes and greens.
8
Cook until the tomatoes have begun to release their juices and the greens are wilted.
9
Cover the quinoa with the stock and bring to a boil.
10
Reduce the heat to medium-low and simmer uncovered for 15 minutes.
11
Give the grains a stir and arrange the clams on top.
12
Cover the pan and cook for 10 minutes, or until the clams have just opened.
13
Youll notice that the clams will add more liquid to the pan.
14
Then remove the lid.
15
Finish the paella with the lid off, until most of the liquid has evaporated and the grains are cooked to al dente, about 5 minutes more.
16
Remove and discard any clams that dont open.
17
Taste for seasoning, garnish with parsley or scallions, and serve alongside lemon wedges.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1 cup Diced Spanish Chorizo, 1 Medium Onion, Diced, 1 Red Bell Pepper, Seeded And Diced, and more.

Yes, Quinoa Paella with Clams, Chorizo and Winter Greens falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa Paella with Clams, Chorizo and Winter Greens

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