Quinoa with Seafood (Quinua Con Mariscos)

Ingredients

• 1 cup quinoa, rinsed well
• 2 cups seafood stock
• 2 tablespoons vegetable oil
• 1/2 cup red onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon aji amarillo paste
• 1 cup tomatoes, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 cup green peas
• 1/2 cup carrots, diced
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound squid, cleaned and sliced into rings
• 1/4 cup dry white wine
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 teaspoon salt, to taste
• 1/2 teaspoon black pepper, to taste

Method

1. 1

   In a fine-mesh strainer, rinse the quinoa under cold water until the water runs clear.

2. 2

   Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the red onion and cook until softened, about 4 minutes.

   4:00 · Cook onion
3. 3

   Stir in the garlic and aji amarillo paste and cook until fragrant, about 1 minute.

   1:00 · Cook garlic and paste
4. 4

   Add the diced tomatoes, cumin, and smoked paprika. Cook, stirring occasionally, until the tomatoes break down, about 5 minutes.

   5:00 · Cook tomato base
5. 5

   Pour in the white wine and simmer for 2 minutes to cook off the alcohol.

   2:00 · Simmer wine
6. 6

   Add the rinsed quinoa, seafood stock, carrots, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer until the quinoa is tender and most of the liquid is absorbed.

   20:00 · Simmer quinoa
7. 7

   Stir in the green peas, shrimp, and squid. Cover and cook until the shrimp are pink and opaque and the squid is tender, about 5 minutes.

   5:00 · Cook seafood
8. 8

   Remove from heat and stir in the lime juice and half of the cilantro. Taste and adjust salt and pepper as needed.

9. 9

   Spoon into bowls and garnish with the remaining cilantro before serving.