Shrimp Quinoa Paella Recipes

HEALTHY ONE-SKILLET SHRIMP AND QUINOA

Steps:

• Combine the tomatoes, scallion greens, lemon juice and a pinch of salt in a medium bowl and toss to coat.
• Add the oil to a large skillet and heat over medium-high heat. Add the tomato paste, Cajun seasoning, scallion whites, celery and garlic. Cook, stirring frequently, until the paste turns brick red and the scallions and celery just begin to soften, about 4 minutes. Add the quinoa and stir to coat in the tomato paste mixture. Pour in 2 cups water and sprinkle with 1/2 teaspoon salt and several grinds of pepper. Bring to a high simmer and cook until most of the liquid has evaporated and the quinoa is tender, 12 to 15 minutes.
• Adjust the heat to medium-low, add the shrimp, sprinkle with salt and pepper, cover and cook until the shrimp is firm and cooked through, about 5 minutes. Remove from the heat and scatter with the cherry tomato salad.

CHICKEN AND QUINOA PAELLA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring chicken stock and bay leaves to a boil in a large saucepan. Reduce heat and simmer while preparing the other ingredients. Taste stock; it should taste a little over-salted. Season with 1 to 2 teaspoons salt and 1 teaspoon black pepper as needed.
• Season chicken with salt and pepper.
• Squeeze out seeds from each tomato half over a sieve and into a bowl. Reserve the juice and discard the seeds. Grate the cut sides of the tomatoes over a bowl through the large holes of a box grater. Discard the skin. Combine the tomato juice and the grated pulp.
• Heat a large skillet over medium-high heat for 2 to 3 minutes and coat with 1 tablespoon olive oil. Add chicken in batches, in a single layer with space between pieces. Saute until meat is mostly opaque, about 4 minutes; it will continue cooking in the oven. Place chicken in a 9x13-inch baking pan. Repeat with the remaining chicken, being careful not to burn the fats rendering in the skillet.
• Add 2 tablespoons olive oil to the same skillet. Add the tomato juice-pulp mixture. Cook, scraping up browned bits from the bottom of skillet, until juices are mostly evaporated, about 5 minutes. Add 2 teaspoons salt, 1 teaspoon black pepper, and paprika. Mix well. Add onions and garlic; saute until is fragrant, about 3 minutes. Stir the mixture, called a sofrito, into the baking pan with the chicken.
• Heat the last tablespoon of olive oil in the hot skillet. Add green beans and saute for 1 minute. Add bell peppers; saute until green beans are crisp-tender, about 2 minutes more. Transfer mixture to the baking pan and stir well; mix in quinoa and saffron.
• Remove and discard bay leaves from stock and bring to a boil. Pour 1/2 into the baking pan. Mix carefully until well combined. Add remaining stock and stir carefully. Lay rosemary sprigs on top.
• Bake in the preheated oven until quinoa is tender yet firm to the bite, 35 to 45 minutes.

SHRIMP & QUINOA PAELLA

Steps:

• Heat 1 T oil in a dutch oven or pot over medium-high heat.
• Add shrimp, onion, bell peppers and corn and saute for 5 minutes.
• Add all remaining ingredients (including the extra 1T oil). Bring to a boil, then cover, reduce to a simmer and cook for 15 minutes.
• Remove the lid, turn heat to high and boil off the extra liquid.
• Serve hot.

SHRIMP AND QUINOA PAELLA

Steps:

• 1. Combine wine and saffron in a medium bowl, and let stand until ready to use. 2. Heat oil in a large nonstick skillet over medium. Add tomatoes, onion and garlic to skillet, and cook, stirring often, until cooked down and the flavors have deepened, 7 to 10 minutes. 3. Increase heat to medium high, and add mushrooms to skillet. Cook, stirring occasionally, until mushrooms release juices, 3 to 5 minutes.4. Stir in wine-saffron mixture, and bring to a boil; cook, stirring constantly, 2 minutes. Add quinoa, and stir to coat. Reduce heat to medium low, and cook, stirring occasionally, until liquid is reduced by half, about 3 minutes. 5. Stir in broth, salt and pepper. Reduce heat to low; cover and cook until quinoa is almost tender, about 20 minutes. 6. Gently stir spinach into paella, and top with shrimp. Cover, and cook until shrimp is heated through, 3 to 4 minutes.