Saludos Hispanos

S A L U D O S H I S P A N O S Quinoa Seafood Paella 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 this 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. Serves: 8 Serving size: 1 cup Prep time: 20 minutes Cook time: 33 minutes Total time: 53 minutes Chica Tip Washing your quinoa thoroughly before cooking is a very important step. The quinoa grain is covered with saponin, which gives it a bitter taste. 1 Tbsp extra-virgin olive oil 1 onion, finely chopped 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 4 cloves garlic, minced 1 Tbsp tomato paste 1 tsp Spanish saffron threads 1 cup uncooked quinoa, rinsed 2 cups unsalted chicken broth Heat the oil in a large nonstick skillet or paella pan over mediumhigh heat. Add the onion, bell peppers, and garlic and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. 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. 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. Choices/Exchanges 1 Starch, 1 Nonstarchy Vegetable, 2 Lean Protein Basic Nutritional Values Calories 210 Calories from Fat 35 Total Fat 4.0 g Saturated Fat 0.6 g 1 (10-oz) can diced tomatoes 1/4 tsp coarse salt 1 lb wild, never frozen, large shrimp, peeled and deveined (about 30 shrimp) 1 lb calamari rings 3 Tbsp chopped fresh flat-leaf parsley 1 lemon, cut into 8 wedges

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