A Shrimp And Quinoa Paella Recipe

Name: A Shrimp And Quinoa Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SHRIMP AND QUINOA PAELLA; 1 pound shrimp, peeled and deveined, thawed if frozen; 1/2 teaspoon paprika, divided; 1 lemon, halved; 4 tablespoons olive oil, divided; 1/2 medium onion; 1 clove garlic; 2 anchovies, packed in oil; 2 tablespoons tomato paste; 1 cup quinoa, rinsed; 2 cups chicken stock, or vegetable stock, or water; 1/2 bunch chard, greens only, chopped; 1/8 teaspoon ground saffron or a pinch of saffron threads; 1/2 cup frozen peas, thawed; 1/2 cup frozen corn, thawed; salt; pepper; 1 handful parsley, chooped for garnish; Swiss Chard Stalk Salsa; 1 tablespoon olive oil; 1/2 a medium onion; 1 clove garlic; 1/2 bunch swiss chard stalks, chopped; 1 tablespoon lemon, zested and halved; 1 tablespoon yogurt; 1 handful parsley, chopped; salt; pepper

Servings: persons

SHRIMP AND QUINOA PAELLA
1 pound shrimp, peeled and deveined, thawed if frozen
1/2 teaspoon paprika, divided
1 lemon, halved
4 tablespoons olive oil, divided
1/2 medium onion
1 clove garlic
2 anchovies, packed in oil
2 tablespoons tomato paste
1 cup quinoa, rinsed
2 cups chicken stock, or vegetable stock, or water
1/2 bunch chard, greens only, chopped
1/8 teaspoon ground saffron or a pinch of saffron threads
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
salt
pepper
1 handful parsley, chooped for garnish
Swiss Chard Stalk Salsa
1 tablespoon olive oil
1/2 a medium onion
1 clove garlic
1/2 bunch swiss chard stalks, chopped
1 tablespoon lemon, zested and halved
1 tablespoon yogurt
1 handful parsley, chopped
salt
pepper

1
In a medium sized bowl season shrimp with salt and pepper, 1/4 teaspoon paprika and the juice of half a lemon. Toss to coat well and set aside for 10-30 minutes if you have time otherwise cook right away.
2
Heat 2 tablespoons olive oil in a large pan over medium/high heat. Add shrimp and cook for 2-3 minutes on each side. Do in batches if necessary. Transfer shrimp to a plate and set aside.
3
Turn the heat down to medium and add remaining 2 tablespoons of olive oil. Add onion and cook until onion softens. About 6 minutes.
4
Add garlic and anchovies. Stir and break down the anchovies. Melting them into the onion and garlic. About 1 minute.
5
Add the tomato paste and stir into the onion, garlic, anchovy mix. Cook until fragrant. About 2-4 minutes.
6
Add quinoa and stir into the sofrito ( the tomato paste mixture). Toast the quinoa for 2 minutes.
7
Add the chard, stock or water, remaining 1/4 teaspoon paprika, and saffron. Stir to incorporate and the heat up and bring to a quick boil. Cover and lower heat. Simmer for 10 minutes.
8
Remove lid. Stir in the green peas and corn and warm through. About 5 minutes. Season with salt and pepper according to taste. Add the shrimp back to the pan and warm through if necessary. Garnish with parsley and squeeze the other lemon half over the whole thing. Serve with Swiss Chard Stalk Salsa if desirable. Enjoy.
9
Heat the oilve oil in a small pan over medium heat. Add onion with a small pinch of salt cook until onion softens. About 6 minutes. Add swiss chard stalks, garlic and lemon zest. Saute until stalks soften a little and become fragrant. About 6-8 minutes.
10
Remove from heat and allow to cool for a few minutes. Transfer to serving bowl and stir in yogurt, parsley and squeeze in juice from half a lemon. Season with salt and pepper to taste. Add more yogurt or lemon juice as desired. Serve alongside Shrimp And Quinoa Paella.

1011

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: SHRIMP AND QUINOA PAELLA, 1 pound shrimp, peeled and deveined, thawed if frozen, 1/2 teaspoon paprika, divided, 1 lemon, halved, and more.

Yes, A Shrimp And Quinoa Paella falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

A Shrimp And Quinoa Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions