Paellaquinoa

All the flavors of a traditional paella, but built on quinoa instead of rice. The quinoa absorbs the saffron-tinted chicken broth during a 45-minute covered bake, puffing up with flavor while chicken, chorizo, black olives, and green peas cook alongside it. Shrimp and clams go in for just the final 10 minutes so they don’t overcook.

Sauteing the quinoa with saffron and garlic before baking is the step that sets this apart from just dumping everything in a casserole. Toasting the grains in olive oil brings out a nutty flavor and helps each kernel stay separate instead of clumping. The saffron blooms in the warm oil, releasing its color and floral bitterness throughout.

Browning the chicken and chorizo in a separate pan builds fond that would be lost if you just added them raw to the casserole. That seared exterior also holds up better through the long bake.

The two-stage baking is smart: the quinoa and meat go in first to absorb the liquid, then the shrimp and clams finish on top. The clams steam open inside the covered casserole and release their briny liquor right into the dish.

Pro Tips

• Rinse the quinoa well before cooking. Unrinsed quinoa has a bitter coating (saponin) that ruins the dish.
• The quinoa is done when all the liquid is absorbed and tiny spirals are visible on the grains.
• Use real saffron threads, not powder. A small pinch goes a long way and the flavor difference is significant.
• Discard any clams that don’t open after baking. They were dead before cooking and aren’t safe to eat.

Variations

• Seafood only: Skip the chicken and chorizo. Double the shrimp and add mussels for a seafood-focused version.
• Spicier chorizo: Use hot Spanish chorizo instead of mild for more kick throughout.
• Lemon finish: Squeeze fresh lemon wedges over each serving right before eating for a bright, acidic contrast.