Vida Recetas Editorial
Quinoa takes center stage in this original 'No-paella', a light and healthy twist on the classic seafood rice dish. Originally from the Andes, quinoa provides complete proteins and a touch of turmeric gives it a golden color similar to saffron. This recipe is ideal for those seeking a quick, gluten-free, and flavorful meal, perfect for a weekday lunch or dinner.
Quinoa absorbs the juices from the sautéed vegetables, dogfish, and shrimp, creating a tasty and aromatic dish. By cooking the fish and seafood for just a few minutes, they remain tender and juicy. Plus, it can be made in advance, allowing the flavors to meld even more, resulting in an even more delicious experience when reheated.
Serve your 'No-paella' with garlic bread and a well-chilled lemonade for a complete and refreshing meal.
Cook
40 min
Servings
1
Poach the vegetables, which will be cut into pieces.
Add the dogfish and peeled prawns and stir for a couple of minutes, not long so that the fish doesn't stay dry.
Add the cooked quinoa, do a couple of turns, remove from the heat and cover. It can be done in advance (the flavors will be more integrated) and heated at the time of eating.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 40 minutes.
This recipe is designed for 1 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
