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Quinoa Seafood Paella
20 min prep time
33 min cook time
8servings
Recipe by
Ingrid Hoffman
Source
Latin Comfort Foods Made Healthy
Photo by
Mittera
How to Make Quinoa Seafood Paella
Author and celebrity chef Ingrid Hoffman says, "My apologies to Spain, but I love this version of paella more than the original; the quinoa seems to soak up the flavor more than the rice or arroz bomba that is used in the classic Spanish dish. I find paella to be such an easy and beautiful dish to present when serving multiple people. One key ingredient is saffron. I use Persian (Iranian) saffron, which I buy online, because I prefer it to the commercial versions you find at the supermarket. It has so much flavor, so a little goes a long way. I store it powdered in my fridge and use it in stews, soups, rice, veggies, etc."
To get this recipe in Spanish click here.
20 min prep time
33 min cook time
8servings
1 cup
Print Recipe >
Step-By-Step Instructions:
-
Heat the oil in a large nonstick skillet or paella pan over medium-high heat. Add the onion, bell peppers, and garlic, and cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
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Add the tomato paste and saffron to the skillet, stirring until well mixed. Add the quinoa, broth, tomatoes, and salt; bring to a boil. Reduce the heat to medium low. Cover and simmer until the liquid is absorbed and the quinoa is tender, about 20 minutes.
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Tuck the shrimp and calamari into the quinoa mixture. Cover and cook until the shrimp and calamari are cooked through, about 5 minutes. Remove from the heat; sprinkle with parsley and garnish with lemon wedges.
Nutrition facts
8 Servings
-
Serving Size
1 cup
- Amount per serving Calories 220
- % Daily value*
-
Total Fat
4g
5%
- Saturated Fat 0.5g 3%
- Trans Fats 0g
- Cholesterol 225mg 75%
- Sodium 230mg 10%
-
Total Carbohydrate
20g
7%
- Dietary Fiber 3g 11%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 25g
- Potassium 570mg 12%
Ingredients
extra virgin olive oil
1 tbsp
onion(s) (finely chopped)
1 med
red bell pepper (thinly sliced)
1 med
green bell pepper (thinly sliced)
1 med
garlic (minced)
4 clove
tomato paste
1 tbsp
Spanish saffron threads
1 tsp
uncooked quinoa (rinsed)
1 cup
low sodium chicken broth
2 cup
canned diced tomatoes
1 (10-oz) can
Kosher Salt
1/4 tsp
wild, never frozen, large shrimp, peeled and deveined
1 lb, about 30 shrimp
calamari rings
1 lbs
flat leaf parsley (chopped)
3 tbsp
lemon (cut into 8 wedges)
1 med
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