Prawn Quinoa Paella

by Janine

This Spanish inspired Prawn Quinoa Paella is high in protein with the use of Quinoa and jumbo Prawns (shrimp). It only takes 30 minutes to make so is a wonderful mid-week easy-peasy, one-pan dinner for the family. Being a one-pan meal there’s no need to precook the quinoa or the shrimp – they both cook right in the pan along with the other ingredients.

Quinoa is a great alternative to it’s heavier grain sisters. It’s so light but still wholesome and nourishing. In our house, we’ve moved over to quinoa in place of rice. Quinoa beats rice with its impressively higher content of fibre, protein, and iron as well as other nutrients. You cook it: 1 cup quinoa + 2 cups water. It’s a great rice substitute for paella as it gets infused with the taste of the spices, aromatics and other ingredients.

Instead of prawns, you can also substitute in:

  • chicken
  • mixed seafood of mussels, clams, fish and squid
  • sausage
  • just vegetables for a vegan version
  • with egg for a vegetarian version
  • or a mixture of all these suggestions.

    Prawn Quinoa Paella

    Rating: 5.0/5
    ( 1 voted )
    Serves: 4-6 people Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

    Ingredients

    Serve up a Spanish inspired feast with this fragrant and delicious Prawn Quinoa Paella.
    Ingredients

    4 cups Fish stock
    1/2 tsp Saffron threads
    3 Tbs Olive Oil
    1/2 Red Onion - finely diced
    1/2 Large Red Capsicum (red pepper) - finely diced
    3 cloves Garlic - minced or finely diced
    170g Mild Chorizo Sausage
    2 cups White Quinoa
    400g Can Diced Tomato (Italian)
    800g Large Green Peel Prawns - with tails left on
    1/4 cup Parsley- finely chopped

    Instructions

    1) Steep the saffron: In a saucepan over medium heat, bring the stock to a boil. Add the saffron. Turn off the heat and let the saffron steep while you continue with the recipe
    2) Cook the sofrito base: In a 12- to 14-inch stainless steel or cast iron pan, heat the oil over medium heat on top of the stove. Add the onion and red pepper, and cook until the onion is translucent. Stir in the garlic and chorizo.
    3) Add the quinoa, and stir for a minute until the quinoa is coated with oil. Stir in the stock and tomatoes. Spread the quinoa evenly over the bottom of the pan. Put the lid on and simmer without stirring for 10 minutes.
    4) Add 3/4 of the peas, stir through and cook for another 5 minutes.
    5) Add the seafood: Nestle the prawns into the rice with the tails sides up so they release their juices into the rice. Cover and bring the heat up for one minute, then reduce to a low setting and cook for a further 5 minutes or until all the stock is well absorbed. You want the base to be browned or even crunchy so if it’s still wet, take the lid off for a further few minutes to release the moisture.
    6) To serve, sprinkle with the remaining peas and chopped parsley.

    Notes

    Instead of prawns, you can also substitute in:

    chicken
    mixed seafood of mussels, clams, fish and squid
    sausage
    just vegetables for a vegan version
    with egg for a vegetarian version
    or a mixture of all these suggestions.

    Did You Make This Recipe?
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