Andean Paella (Quinoa Paella)
A modern take on traditional rice-based paellas, this quinoa-based recipe from Maria Eugenia Terragno, becomes an ultimate one-pot-wonder of comfort foods.
Yield: serves 8-10
- 2 cups quinoa
- 2 tbsp. olive oil
- 1⁄2 lb. raw chorizo, peeled
- 1 lb. thickly sliced bacon, cut into ⅛" pieces
- 5 cloves garlic, coarsely chopped
- 2 red bell peppers, seeded and roughly chopped
- 1 large onion, roughly chopped
- Salt and freshly ground pepper
- 1 cup frozen lima beans
- 1 (15-oz.) can cannellini beans
- 2 large ripe tomatoes, cored, peeled, seeded and chopped
- 4 cups chicken stock
- 2 tbsp. chopped parsley
- Lemon wedges, for serving
- Rinse quinoa in a fine mesh colander under cold running water until water runs clear, about 10 minutes. Transfer to a bowl, cover with cold water and soak 15 minutes; drain and set aside.
- Heat an 8-qt. saucepan over medium-high heat; add the quinoa and cook, stirring, until toasted, 15-20 minutes. Transfer to a bowl and set aside. Return pan to medium heat. Add oil, chorizo, and bacon; cook, stirring occasionally to break chorizo into pieces, until chorizo and bacon fat are rendered and meat is slightly crisp, about 20 minutes. Add garlic, peppers, onion, salt and pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
- Stir in reserved quinoa, both beans, tomatoes, and stock. Bring to a boil, reduce heat to low and cook until liquid is slightly reduced, 15-20 minutes. Remove from heat and cover with a clean kitchen towel; let sit for 10 minutes. Uncover, season with salt and pepper, stir in parsley and serve with lemon wedges on the side.