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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
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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.
- 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.
- 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 210
-
Total Fat
4g
- Saturated Fat 0.6g
- Cholesterol 195mg
- Sodium 260mg
-
Total Carbohydrate
23g
- Dietary Fiber 3g
- Total Sugars 5g
- Protein 21g
- Potassium 590mg
- Phosphorous 335mg
Ingredients
extra virgin olive oil
1 tbsp
onion(s) (finely chopped)
1
red bell pepper (thinly sliced)
1
green bell pepper (thinly sliced)
1
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)
coarse salt
1/4 tsp
wild, never frozen, large shrimp, peeled and deveined (about 30 shrimp)
1 lbs
calamari rings
1 lbs
flat leaf parsley (chopped)
3 tbsp
lemon (cut into 8 wedges)
1
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