I have always thought of paella as “special occasion food”. I typically only make it if friends are coming over and I really go all out, making it in the more traditional way, including all the expensive ingredients. Traditional paellas are delicious and honestly don’t need improvement. However, weeknights that we get to sit down together as a family are special too, and this paella comes together quick enough for a beautiful weeknight dinner. I still don’t think my kids appreciate that they get to eat meals like paella on say, a Tuesday night after baseball practice, but I hold on to the hope that they someday will!
I came across this recipe in a magazine and adapted it slightly, adding additional vegetables (because more vegetables is always better, right?!) Another bonus to this recipe is that it uses cumin, paprika and crushed red pepper to spice it up rather than saffron. Don’t get me wrong, I LOVE saffron, but $$$$$$ !!! So that, plus the fact that chicken replaces other kinds of expensive seafood and sausage, makes this dish a bit more budget friendly.
Quinoa is packed with protein as are chicken, shrimp and peas, so if you are looking for a protein packed meal this is it! It’s also gluten and dairy free, so if you’re avoiding those, you’re in the clear.
To keep it weeknight friendly, use shrimp that have already been peeled and deveined. This will save a HUGE hassle, obviously. The biggest chore is the veggie chopping, which is really just a labor of love, right? Seriously, the prep was not bad at all. And great reviews all around the table!
Weeknight Shrimp and Chicken Quinoa Paella
Ingredients:
2 tablespoons olive oil
3/4 pound skinless, boneless chicken thighs, chopped
1 onion, chopped
1 red pepper, chopped
1 green or yellow pepper, chopped
1 cup artichoke hearts, drained and chopped
4 cloves garlic, minced
1 tablespoon paprika
1 tablespoon cumin
1 cup quinoa, rinsed well
2 1/2 cups chicken or vegetable broth
juice of 1 lemon (about 3 tablespoons)
1 teaspoon red pepper flakes, or more to taste
sea salt and fresh ground pepper, to taste
1 pound peeled and deveined shrimp
1 cup frozen peas
fresh parsley, for garnish
Directions:
In a large skillet, or paella pan, heat oil on medium. Add chicken, onion, bell peppers, garlic, paprika and cumin and saute for 2-3 minutes.
Add quinoa, broth, artichoke hearts, lemon juice, red pepper flakes and salt and pepper. Cover and bring to a boil, then reduce heat to a simmer and continue to cook, stirring occasionally, until most of the liquid is absorbed and quinoa becomes tender, about 7-8 minutes. Add more broth, if necessary, to maintain moisture in the dish.
Add shrimp and peas and cover until shrimp is cooked, about 5-7 minutes.
Season with additional salt and pepper, to taste. Garnish with fresh parsley and serve. Enjoy!
Adapted from Clean Eating magazine, October 2015 issue
