Spanish Cuisine

Chicken and Quinoa Paella Recipe – Spanish Special

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Chicken and Quinoa Paella Recipe – Spanish Special

Chicken and Quinoa Paella is a nutritious twist on the classic Spanish dish, replacing traditional rice with protein-rich quinoa. This flavorful one-pan meal features tender chicken, vibrant vegetables, and a rich saffron-infused broth. Quinoa absorbs the savory flavors beautifully while adding a light, fluffy texture. Perfect for a wholesome weeknight dinner or a special gathering, this dish is both hearty and healthy. Let’s get cooking!
  • Prep Time15 min
  • Cook Time30 min
  • Total Time45 min

For the Paella:

  • 1 cup quinoa, rinsed
  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon saffron threads (or 1/2 teaspoon turmeric as a substitute)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium tomato, diced
  • 2 cups chicken broth (low-sodium recommended)
  • 1/2 cup frozen peas
  • 1/2 cup sliced black or green olives (optional)
  • 1/4 cup chopped fresh parsley (for garnish)
  • Lemon wedges (for serving)

Cook the Chicken:

1

Heat olive oil in a large skillet or paella pan over medium-high heat.

2

Add the chicken pieces and cook for 4-5 minutes until browned.

3

Remove the chicken from the pan and set aside.

Sauté the Vegetables & Spices:

4

In the same pan, add the onion, garlic, and red bell pepper. Sauté for 3-4 minutes until softened.

5

Stir in the smoked paprika, cumin, saffron (or turmeric), salt, and black pepper. Cook for another 30 seconds.

Cook the Quinoa:

6

Add the rinsed quinoa and diced tomato to the pan, stirring to coat with the spices.

7

Pour in the chicken broth and bring to a gentle simmer.

8

Return the browned chicken to the pan, arranging it evenly over the quinoa.

9

Cover and let simmer for 15 minutes, stirring occasionally.

Final Touches:

10

Add the frozen peas and sliced olives (if using). Stir gently and cook for another 5 minutes, until the liquid is absorbed and the quinoa is tender.

11

Remove from heat and let rest for a few minutes.

Serve:

12

Garnish with chopped fresh parsley.

13

Serve with lemon wedges on the side for a fresh citrusy touch.

14

Enjoy your healthy Chicken and Quinoa Paella!

Recipe Notes:

Quinoa Prep : Always rinse quinoa before cooking to remove bitterness.

Broth Absorption : If quinoa is still firm, add a splash more broth and cook for an extra 2-3 minutes.

Extra Protein : Add shrimp or chorizo for a more traditional paella-style dish.

Vegetarian Option : Swap chicken for chickpeas or mushrooms and use vegetable broth.

Serving Suggestion : Pair with a fresh salad or a side of grilled vegetables.

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