Ease of Preparation: Medium
Yield: serves 4-6, as a main
Ingredients:
- 3 tablespoons (45 ml) olive oil, divided
- 3 ½ cups (830 ml) vegetable broth
- 2-inch (5 cm) piece kombu
- 1 teaspoon (5 ml) saffron threads
- 1 medium onion, diced
- 1 green pepper, cut into strips
- 5 cloves garlic, chopped
- 1 large tomato, diced
- 1 ½ cups (350 ml) quinoa
- 1 teaspoon (5 ml) smoked paprika
- ½ teaspoon (2.5 ml) sweet paprika
- Salt and pepper
- 2 sprigs fresh thyme
- ¼ cup (60 ml) dulse
- ¾ cup (180 ml) frozen peas, thawed
- 3 piquillo peppers, sliced into strips
Garnish:
- Fresh-cut parsley
Method:
In a medium saucepan over medium-high heat, combine the vegetable stock, kombu, and saffron, and bring to a boil.
Remove from heat, cover, and let steep 20 minutes. Keep warm.
Heat 2 tablespoons (30 ml) of oil in a 12-inch (30.5 cm) Paella Pan (or something similar) over medium heat.
Add the onions and peppers. Sauté until softened and lightly browned, about 3-5 minutes.
Add the garlic and sauté for 1 minute.
Now add the tomatoes, smoked paprika, and sweet paprika. Sauté for 1-2 minutes.
Add the quinoa and remaining 1 tablespoon (15 ml) of oil to the pan. Stir to coat well. Cook for 1 minute to lightly toast the quinoa and incorporate flavors. Stir to prevent sticking.
Add the thyme and slowly pour in the broth (discard the kombu). Add the dulse and season with salt and pepper. After this point, stir occasionally, but do not scrape up the solids from the bottom of the pan.
Increase the heat to medium-high and bring the broth to a heavy simmer for 1-2 minutes.
Reduce heat to medium-low and simmer slowly for 20-30 minutes, until quinoa is al dente. Do not boil. Rotate the pan on the burner 1-2 times during cooking to distribute the heat.
While cooking, check to ensure the socarrat (crust) is forming. Listen for popping and crackling and poke with a fork. Do not burn.
When the broth has been mostly absorbed, remove the pan from the heat. Add the peas and piquillo peppers over the top. Cover with foil and let rest for 5-8 minutes.
Garnish with parsley and cracked pepper to serve. Enjoy!