What you need - Ingredients list

Hoki Quinoa Paella
2 Serves
0:10 prep
0:25 cook
Hoki Quinoa Paella

A quinoa twist on a traditional Spanish favourite.

2 serves
0:10 prep
0:25 cook


  • 700g packet frozen Birds Eye Ocean Selections Hoki
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 125g chorizo, sliced
  • 1 small red and yellow capsicum, thinly sliced
  • 1 1/3 cups quinoa, rinsed
  • Pinch of saffron threads
  • 1 teaspoon smoked paprika
  • 2½ cups chicken stock
  • ½ cup frozen peas
  • 8 raw unshelled pawns, heads and tails intact
  • Fresh parsley leaves and lemon wedges, to serve
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Step 1

Remove 2 frozen Birds Eye Hoki fillets and thaw following packet directions. Cut into large pieces.

Step 2

Heat oil in a deep non stick frypan over medium heat. Cook onion for 2 minutes until softened. Add chorizo and capsicum and cook for a further 3-4 minutes or until starting to crispen.

Step 3

Add the quinoa, saffron and paprika, stirring to coat. Pour in stock and bring to the boil. Reduce heat, cover and simmer for 10-12 minutes or until half the liquid is absorbed, stirring occasionally.

Step 4

Stir through the peas and arrange fish on top of paella, cover with lid and cook for 5 minutes. Add prawns, cover and cook for a further 5 minutes or until all the liquid is absorbed, removing lid in the last 1-2 minutes. Scatter paella with parsley and serve with lemon wedges.

Tip Add green beans and mussels to the paella, if desired.