Inspiration strikes at the strangest times and in the strangest ways. In my refrigerator was a batch of homemade marinara sauce made from the last can of crushed tomates, some balsamic vingegar, sun-dried tomates, and a few other choice ingredients. In my freezer was some bacon, sausage, chicken and shrimp. In my cupboard was saffron and quinoa. And thus Paella-style quinoa was born._{**Paella-style refers to the taste and overall feel of the dish. Paella pans and Spanish Paprika were not harmed in the making of this dish**}

Wine Pairing

2002 Tinto Pesquera, Ribera del Duero

Made from 100% Tempranillo (known locally as Tinta Roriz) the wine is beautifully structured with supple tannins overlayed with ripe plums and figs with a smokiness that lends itself well to spiced meat dishes. We found that our "paella" played well with the Pesquera as highlights of cinnamon and paprika rose to stimulate the palate, while the lush fruit of the wine gave the primal thrill of eating ripe berries at harvest time.

Paella-Style Quinoa

Feeds approx. 2 people

1 Chicken breast or 2 chicken thighs, defrosted and cut into 1-in pieces

3 pcs each of bacon & chorizo (subsitute portugese sausage if necessary). Cut into 1-in pieces

1/3 llb shrimp, peeled and deveined

1 Green, red or yellow bell pepper. Sliced into thin slices

3 Cloves garlic, diced very fine

1 Small Onion, diced

2 Pinches saffron

1/4 tsp each cayenne, parsley, paprika, pepper, garlic salt

1/2 cup marinara sauce

1 1/2 cups quinoa, rinsed well

3 cups chicken broth and 1/2 tsp fish sauce, heated to rolling boil

1 cup peas

1/2 Lemon

1 Tblsp Olive OIl

Parsley

In quart sauce pan, heat olive oil at med-high heat. Add bacon and sausage,, then chicken, then garlic and onions. Saute until chicken is mostly cooked and onions are soft. Add spices and marinara sauce - mix well. Add quinoa and 2 1/2 cups chicken broth mixture. Mix well, turn heat to med-low, cover for 15 min. Add shrimp and peas, stir in and let cook for another 5 min until shrimp are pink. Add remaining chicken broth in small increments, if needed. Quinoa will fluff and expand - stir and fluff as needed to keep from sticking to bottom of pan. Squeeze the 1/2 lemon on top, stir in quickly and garnish with parsley.