Quinoa Seafood Paella

Quinoa Seafood Paella
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Latin Comfort Foods Made Healthy. Recipe Credit: . Photo Credit: Mittera.

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.

  • Prep time
    20 min
  • Cook time
    33 min
  • Servings
    8 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 210

  • Total Fat 4g
    • Saturated Fat 0.6g
    • Trans Fat 0g
  • Cholesterol 195mg
  • Sodium 260mg
  • Total Carbohydrate 23g
    • Dietary Fiber 3g
    • Total Sugars 5g
  • Protein 21g
  • Potassium 590mg
  • Phosphorus 335mg

Choices/Exchanges: 1 Starch, 1 Nonstarchy vegetable, 2 Lean protein



  • extra virgin olive oil
    1 tbsp
  • onion(s) (finely chopped)
  • red bell pepper (thinly sliced)
  • green bell pepper (thinly sliced)
  • 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. 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.

  2. 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.

  3. 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.