Rinse and clean the prawns.
Dice the peppers. Halve the tomato, remove the seeds and finely dice.
Peel and finely dice the onion.
Peel and crush the garlic cloves to release the flavour.
Bring some water to the boil and dissolve the vegetable bouillon in it along with the saffron.
Heat the olive oil in a large frying pan.
Fry the prawns until golden brown. Remove them and put to one side.
Fry the bacon until nice and crispy and then put to one side too.
Using the same frying pan, fry the vegetables and garlic for 8 minutes and then remove them from the pan.
Next fry the onion in the olive oil.
Add the quinoa and cook for 2 minutes.
When it is fried the quinoa develops a slight hazelnut taste.
Add the saffron-flavoured bouillon to the frying pan and leave to simmer for 25 minutes over a gentle heat.
After about 20 minutes, add the prawns, bacon and vegetables.
When ready to serve, arrange the lemon slices on top of the paella.
Serve with a nice glas of Spanish white wine.
Enjoy your meal!
Recipe: Gustavo Verdin Barajas