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
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
- % Daily value*
-
Total Fat
4g
5%-
Saturated Fat
0.6g
3% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
195mg
65% -
Sodium
260mg
11% -
Total Carbohydrate
23g
8%-
Dietary Fiber
3g
11% -
Total Sugars
5g
-
Dietary Fiber
-
Protein
21g
-
Potassium
590mg
13%