Simple Paella

February is the season of love. It’s also the season to daydream about sunny vacations far away from the gray skies. Before you book a trip, try this! First light the candles and pour the wine. Put on some Leon Bridges and jam. Create your own magic. The secret recipe to transporting you to a happy, warm place starts in the kitchen with my easy, healthy version of paella! You will need a large skillet (ideally ovenproof, like a cast-iron skillet) and a soup/stock pot.

Organic Sausage, Shrimp, and Quinoa Paella

  • 4 organic chicken links or Andouille sausage, sliced into rounds (or pulled chicken)
  • ½ pound wild shrimp
  • 1½ cups quinoa or brown/wild/black rice plus 3 cups water
  • 1 onion, chopped
  • 1 cup frozen peas
  • 1 bell pepper, sliced
  • 10 cremini or white mushrooms, sliced
  • 2 cloves garlic
  • 1 can tomato sauce
  • 2 teaspoons smoked paprika
  • 1 pinch saffron
  • Sea salt and pepper to taste
  • Sprinkle of chili powder
  • 1 lemon, sliced into wedges for serving
  1. Preheat oven to 400 degrees. In a large skillet, sauté onion and garlic until fragrant. Add mushrooms first, then peppers, and sauté until brown.
  2. In the meantime, cook quinoa/grains. Add 3 cups water and 1½ cups quinoa with a few dashes of sea salt to a large soup pot and bring to a boil. Once boiling, reduce heat to a low simmer, and keep covered for 10 minutes. Fluff when done.
  3. Remove veggies from pan, and set aside. Add more oil to the pan, and cook sausage pieces and shrimp. Add peas in the last 3 minutes of cooking. Set aside.
  4. Add quinoa, sea salt, pepper and the smoked paprika, saffron, tomato sauce, onions, and garlic to a large bowl. Stir well to combine, then add to an ovenproof skillet. Layer veggies, sausage, and shrimp on top.
  5. Heat in the oven for 5-10 minutes before serving. Garnish with lemon wedges.
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