Quinoa paella with saffron broth

PREPARE THE GARNISH:

1. Peel and dice the carrots and zucchini into tiny cubes. Cook them separately in a pot of salted boiling water, then immerse them in cold water to cool. Do the same for the peas. Rinse thoroughly to remove any residual bitterness.
2. Peel and dice the onion and peppers.
3. Heat 2 tablespoons of olive oil in the pressure cooker, sweat the onion and peppers over medium heat, then add the quinoa. Cook until the quinoa becomes transparent, then add the hot fish stock. Season with salt and a pinch of saffron.
4. Close the lid with the regulator. When the steam starts to escape, lower the heat and cook for 5 minutes, stirring the contents 2 or 3 times. 
5. Remove the pressure cooker from the heat. Depressurize before opening.
6. Check the taste and texture, then add the cooked vegetables (carrots, zucchini, peas). Keep warm and clean the cooker.

    

PREPARE THE SAFFRON BROTH:

1. Peel and chop the shallot and peel the prawns. Set aside the heads and shells and place the prawns in the refrigerator.
2. Heat the olive oil in the pressure cooker and sweat the shallot, making sure it does not brown. Add the crushed prawn heads, sweat for 5 to 6 minutes, deglaze with white wine, and reduce until dry. Add the homemade stock or a bouillon cube. Close the lid with the regulator. When the steam starts to escape, lower the heat and cook for 8 minutes.
3. Remove the pressure cooker from the heat. Depressurize before opening.
4. Strain the stock and add the saffron.
    

PREPARE THE FISH:

1. Ask your fishmonger to prepare the fish and cut them into pieces. 
2. Clean and debeard the mussels in cold water.
3. Pour the stock into the pressure cooker, then add the steam basket containing the mussels, fish pieces, and prawns. Close the lid with the regulator. When the steam starts to escape, lower the heat and cook for 2 minutes.
4. Remove the pressure cooker from the heat. Depressurize before opening.
5. Remove the fish, mix the broth with the cornstarch previously diluted with cold water. Season the broth as needed.
    

FINISHING:
Arrange the quinoa on a warm plate, top with the fish and shellfish, and drizzle with some broth. Serve the rest of the broth in a gravy dish.