How to Make a SIMPLE Seafood Paella with Quinoa

Paella is a traditional food which is originated from Valencia of Spain. This dish can be prepared with a variety of recipes, and different ingredients according to one’s taste can be used. This versatile dish made with rice, chicken, fish, shellfish, eel, rabbit, squid, artichokes, snails, beans, peppers, or any other variety of vegetables you’d prefer to add. Therefore, paella is an excellent choice for all types of diet.

Quinoa, on the other hand, is known as gluten-free plant food that is full of fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E, and various beneficial antioxidants. Health-conscious people especially athletes are really into this edible seed, and quinoa is part of their diet. Since it contains nine essential amino acids. Besides, as quinoa curb one’s appetite and increase metabolism, it helps people to control their weight.

Today, we’re going to explain a simple seafood paella, however, quinoa will be used instead of round rice.

1. Pour 2 cups of fish broth into a saucepan which is over medium-high heat, and pinch in ½ teaspoon of high-quality saffron threads.
2. Put a non-stick frying pan over a medium-high heat, pour in 2 tablespoons of extra virgin olive oil, after one minute season some sea salt.
3. Add in one tube of squid, which is cut into small squares. Mix them continuously for 1minute. Remove the squids from the pan, and transfer them to a bowl.
4. Now let’s fry 3cloves of garlic which are minced, and ½ an onion which is diced in the same pan. After 90seconds, ½ teaspoon of sweet smoked Spanish paprika should be mixed with the fried onion and garlic.
5. Add ½ cup of canned tomato sauce, season adequate sea salt, and freshly cracked black pepper. Combine everything, then add squids back to the pan.
6. After one minute, sprinkle 1cup of quinoa in the pan and mix with the mixture.
7. It’s time to grab the saucepan and pour the saffron-infused fish broth into the pan. Season some sea salt, and give everything a gentle mix.
8. After 12-15minutes, add in 12 jumbo shrimps, which were patted down with some paper towels and seasoned with sea salt and freshly cracked black pepper.
9. Place a lid on the pan, lower the fire to low-medium heat
10. 1Remove the pan from the heat after 7 minutes. Use a fork to fluff up the quinoa, some lemon wedges and freshly chopped parsley are good choices for the garnish.