Pan-Seared Snapper with Paella-Style Quinoa | James Beard Foundation

Ingredients

• 1 1/2 pounds snapper fillets, cut into 3-ounce portions
• 4 tablespoons chopped shallots, divided
• Canola oil as needed
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 zucchini, chopped
• 2 tablespoons of tomato paste
• 1 bunch scallions, chopped
• 1 tablespoon chopped basil
• 1 teaspoon chopped thyme, plus extra for seasoning snapper
• 1 teaspoon chopped parsley
• 2 dozen mussels
• 2 dozen littleneck clams
• White wine as needed
• 1 cup quinoa
• 1 cup red quinoa
• 2 cups water