Quinoa Seafood Paella






1 Tbsp extra-virgin olive oil

1 onion, finely chopped

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

4 garlic cloves, minced

1 Tbsp tomato paste

1 tsp Spanish saffron threads

1 cup quinoa

2 cups unsalted chicken broth

10-oz canned, diced tomatoes

¼ tsp coarse salt

1 lb large wild shrimp, peeled and deveined (about 30)

1 lb calamari rings

3 Tbsp chopped fresh, flat-leaf parsley

1 lemon, cut into 8 wedges





Heat oil in a large nonstick skillet or paella pan over medium-high heat. Add onion, bell peppers and garlic. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.


Add the tomato paste and saffron to 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 until the shrimp and calamari are cooked through, about 5 minutes.


Remove from heat. Sprinkle with parsley and garnish with lemon wedges. Serve directly from skillet, or add to a serving platter.