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Serves 6



¼ cup olive oil

1 (200g) onion, finely chopped

2 cloves garlic, finely sliced

1 (200g) red capsicum, finely sliced

2 (200g) tomatoes, skinned and finely chopped

1 teaspoon sweet paprika

1 tablespoon chopped chives

½ cup water


Heat oil over a medium heat and cook onion until golden. Add garlic and cook for 2-3 minutes until golden.

Then add capsicum, tomatoes and chives and cook for 6-7 minutes until softened. Season with salt and pepper and sweet paprika. Add water and bring to the boil Reduce heat and simmer for 30 minutes. Allow to cool before blending.



2 tablespoons olive oil

400g, cut into 4cm chunks

100g chorizo, sliced on the round

1 litre chicken stock

2 teaspoons sweet paprika

¼ teaspoon saffron

400g quinoa (2 cups)

½ (80g) frozen peas

1 kg prawns

To serve: lemon wedges, flat leaf parsley (1/2 cup)


Heat 1 tablespoon olive oil in paella pan on medium heat. Add the fish and cook for 2-3 minutes. Remove from pan and set aside.

Add another tablespoon oil to pan, add chorizo and cook for 3 minutes or until crisp. Then stir through sofrito.

Pour stock into pan, add saffron, paprika and quinoa and bring to the boil. Reduce heat to a simmer and cover and cook for 10-12 minutes.

Remove lid and return fish to pan with prawns. Cover and cook for a further 10 minutes.

Remove the lid, stir through the peas and increase the heat to high for 2-3 minutes. This will form a beautiful crust on the base of the pan.

Remove from heat, cover with tea towel to rest for a few minutes before serving.

Serve with lemon wedges and parsley.



dairyfree, entertaining, glutenfree, healthyfamily, howtomakepaella, howtomakesofrito, lunchrecipes, nutrition, paella, prawns, quinoa, quinoapaella, quinopaella, recipes, seafood, seasonal, spanish, sugarfree, wholefoods
1 Comment
  • This recipe looks great! Can’t wait to make it.
    Just to clarify, what’s the ingredient listed above…
    “400g of what? Cut into 4 cm chunks”


    April 18, 2016 at 5:48 am

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