Mix things up with Mark Moriarty's quinoa paella with roasted shellfish.

Ingredients

Serves 4

  • 2 onions, finely diced
  • 4 cloves garlic, crushed
  • 100g chorizo sausage, diced
  • 150ml dry white wine
  • 1 tin anchovies
  • 3 litres chicken/shellfish stock
  • 1 large pinch saffron
  • 3 tablespoons smoked paprika
  • 1 sprig rosemary
  • 1 sprig tarragon
  • 500g quinoa 
  • 1 squid tube, sliced into rings
  • 24 prawn tails, shelled
  • 500g mussels, cleaned
  • 1 bunch parsley, chopped
  • 1 lobster tail, cooked and diced (optional)
  • 1 lemon, quartered

Method

  1. In a large ovenproof pot, heat some olive oil. Add the onion, garlic, rosemary, tarragon, chorizo and a tin of anchovies and cook over a medium heat until softened.
  2. Increase the heat slightly before adding the smoked paprika, saffron and quinoa.
  3. Cook for 1 minute before adding the white wine, reduce by half. Add the stock and bring the mix to the boil.
  4. Place in a preheated oven at 190c and bake for 30mins until the quinoa is softened.
  5. While the quinoa is cooking, heat a wide, heavy-based frying pan. When the pan is smoking, add some oil.
  6. Add the prawns, followed by the squid and fry very quickly. Add the mussels and lobster followed by some butter and stock and allow the mussels to open. 
  7. Remove the quinoa from the oven and place the pot on a wooden board.
  8. Fold the chopped parsley into the quinoa. Cover the quinoa with the roasted shellfish, garnish with lemon wedges and more parsley.
  9. Serve with crusty bread and warm bowls.

Mark Moriarty Quinoa Paella