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Ingredients

25ml extra virgin olive oil
1 chorizo, thinly sliced
1 red onion, halved, thinly sliced
2 garlic cloves, chopped
1 fresh long red chilli, thinly sliced
2 tsp paprika
255g (1 1/4 cups) quinoa
400g can cherry tomatoes
310ml (1 1/4 cups) Massel salt reduced chicken style liquid stock
380g squid tubes, scored, cut into 5cm lengths
Small parsley leaves, to serve
Lemon wedges, to serve

Method

Step 1 Heat 10ml of the oil in a frying pan over medium heat. Cook chorizo, stirring, for 2 minutes or until golden. Add the onion, garlic and chilli. Cook, stirring, for 2 minutes or until aromatic. Stir in the paprika for 1 minute or until aromatic.
Step 2 Add the quinoa and cook, stirring, for 1 minute or until coated. Stir in the tomato and stock. Season. Bring to a simmer. Reduce heat to low. Simmer, stirring often, for 20 minutes or until quinoa is tender and the liquid is absorbed.
Step 3 Meanwhile, place the squid in a bowl and drizzle with the remaining oil. Season. Toss to combine. Heat a non-stick frying pan over high heat. Cook the squid, in 2 batches, turning, for 1 minute or until squid curls and is just cooked through. Transfer to a bowl.
Step 4 Top quinoa mixture with squid. Sprinkle with parsley and serve with lemon wedges.

Chorizo, squid & quinoa paella

How to make Chorizo, squid & quinoa paella

Ingredients

Method