Shrimp And Sausage Quinoa Paella Recipe

Name: Shrimp And Sausage Quinoa Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound shrimp, peeled and deveined; 1/2 tsp. sweet paprika; 1/2 tsp. smoked paprika, plus 1/4 tsp. divided; 1/2 tsp. onion powder; 2 Tbsp. olive oil; 1/2 Pound low fat Italian turkey sausage, casings removed; 1 onion, diced; 1 large red bell pepper, diced; 1 large yellow bell pepper, diced; 3 cloves garlic, minced; 1 large beefsteak tomato, diced; 1 Tbsp. tomato paste; Pinch saffron (about 10 threads); 1/2 tsp. salt; 1/2 tsp. pepper; 1 3/4 cups low-sodium chicken broth; 1/2 cup frozen peas, thawed; 1 cup quinoa, (rinsed and drained, if necessary); 1/4 cup flat leaf parsley, chopped

Servings: persons

1 pound shrimp, peeled and deveined
1/2 tsp. sweet paprika
1/2 tsp. smoked paprika, plus 1/4 tsp. divided
1/2 tsp. onion powder
2 Tbsp. olive oil
1/2 Pound low fat Italian turkey sausage, casings removed
1 onion, diced
1 large red bell pepper, diced
1 large yellow bell pepper, diced
3 cloves garlic, minced
1 large beefsteak tomato, diced
1 Tbsp. tomato paste
Pinch saffron (about 10 threads)
1/2 tsp. salt
1/2 tsp. pepper
1 3/4 cups low-sodium chicken broth
1/2 cup frozen peas, thawed
1 cup quinoa, (rinsed and drained, if necessary)
1/4 cup flat leaf parsley, chopped

1
1. Place shrimp in a small bowl, sprinkle with sweet and smoked paprika and onion powder, toss to coat.
2
2. Heat olive oil in a large stainless skillet (with a lid) over medium-high heat, cook shrimp until seared, about 2-3 minutes per side. Remove from pan, set aside.
3
3. Add Turkey sausage, breaking up the meat, cook until browned. Add the onion, bell peppers, cook, stirring frequently, until onions and peppers have softened, about 5 minutes. Add garlic, cook 30 seconds. Add tomatoes and tomato paste, stir until combined.
4
4. Add Saffron, remaining 1/4 tsp. smoked paprika, salt, pepper, chicken broth and peas, bring to a simmer. Add quinoa, stir and evenly distribute quinoa. Add the lid to the pan at a vent, adjust heat to maintain a simmer. Cook without stirring for 15-17 minutes, or until the quinoa is cooked through.
5
5. Place the shrimp on top, replace lid and cook 1 minute or until shrimp is warmed.
6
6. Sprinkle with parsley and serve.
7
(approx. 380 calories a serving)

527

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 19 ingredients. The key ingredients include: 1 pound shrimp, peeled and deveined, 1/2 tsp. sweet paprika, 1/2 tsp. smoked paprika, plus 1/4 tsp. divided, 1/2 tsp. onion powder, and more.

Yes, Shrimp And Sausage 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!

Shrimp And Sausage Quinoa Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions