Loaded with Quinoa, sausage and broad beans, this paella recipe is a delicious twist on a classic. With just 15 minutes prep time, this dish is as easy as it is tasty.
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes, (+ resting time)
(+ resting time)
Ingredients
2 cups (300g) frozen broad beans
4 Coles Finest Italian Pork Sausages
2 tsp olive oil
1 brown onion, finely chopped
1 red capsicum, seeded, finely chopped
2 tsp sweet paprika
½ tsp ground turmeric
2 ripe tomatoes, finely chopped
1 cup (200g) white grain quinoa, rinsed, drained
1½ cups (375ml) chicken or vegetable stock
½ cup coriander leaves
Lemon wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the broad beans in a large saucepan of boiling water for 5 mins or until tender. Refresh under cold running water. Drain well and peel the broad beans.
Step 2
Meanwhile, heat a large frying pan over medium heat. Add the sausages. Cook, turning occasionally, for 6 mins or until browned all over and just cooked through. Transfer to a plate to cool slightly. Thickly slice diagonally.
Step 3
Heat the oil in the same pan over medium-high heat. Add the onion and capsicum. Cook, stirring, for 5 mins or until onion softens. Add paprika and turmeric and cook for 1 min or until fragrant. Add tomato and cook for 1 min or until heated through. Add quinoa and stir to combine. Pour over stock and bring to a boil. Reduce heat to low. Cook, covered, for 15 mins or until liquid is absorbed. Add sausage and broad beans. Toss to combine. Set aside, covered, for 5 mins to rest. Serve with coriander and lemon.
