Shrimp And Sausage Quinoa Paella Recipes

HEALTHY ONE-SKILLET SHRIMP AND QUINOA

Steps:

• Combine the tomatoes, scallion greens, lemon juice and a pinch of salt in a medium bowl and toss to coat.
• Add the oil to a large skillet and heat over medium-high heat. Add the tomato paste, Cajun seasoning, scallion whites, celery and garlic. Cook, stirring frequently, until the paste turns brick red and the scallions and celery just begin to soften, about 4 minutes. Add the quinoa and stir to coat in the tomato paste mixture. Pour in 2 cups water and sprinkle with 1/2 teaspoon salt and several grinds of pepper. Bring to a high simmer and cook until most of the liquid has evaporated and the quinoa is tender, 12 to 15 minutes.
• Adjust the heat to medium-low, add the shrimp, sprinkle with salt and pepper, cover and cook until the shrimp is firm and cooked through, about 5 minutes. Remove from the heat and scatter with the cherry tomato salad.

SHRIMP AND SAUSAGE QUINOA PAELLA

Steps:

• 1. Place shrimp in a small bowl, sprinkle with sweet and smoked paprika and onion powder, toss to coat. 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. 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. 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. Place the shrimp on top, replace lid and cook 1 minute or until shrimp is warmed. 6. Sprinkle with parsley and serve. (approx. 380 calories a serving)

SHRIMP & QUINOA PAELLA

Steps:

• Heat 1 T oil in a dutch oven or pot over medium-high heat.
• Add shrimp, onion, bell peppers and corn and saute for 5 minutes.
• Add all remaining ingredients (including the extra 1T oil). Bring to a boil, then cover, reduce to a simmer and cook for 15 minutes.
• Remove the lid, turn heat to high and boil off the extra liquid.
• Serve hot.

SEAFOOD AND SAUSAGE PAELLA

Steps:

• Peel and devein the shrimp, reserving the shells.
• Bundle the sprigs of parsley, bay leaf, sprigs of thyme, leek, and cloves into a Bouquet Garni. You may use a string to tie them together.
• In a 3-4 quart pot, combine the quartered onion, 2 garlic cloves, sliced carrot, Bouquet Garni, and broth or water. Bring to a boil, then reduce heat and simmer 45 minutes, or until fragrant.
• Strain, discard the solids, season with salt, and set aside.
• Scrub the littleneck clams and place in a medium pot with white wine, 2 garlic cloves, 2 tbsp chopped onion. Bring to a boil, reduce heat, cover, and cook for 5-6 minutes, until the clams have opened.
• Remove from heat, allow to cool enough to handle, and remove clams from shells. Set aside.
• Strain the broth through a fine-mesh strainer lined with cheesecloth and combine with enough of the shrimp broth to measure 7 cups. Season the broth with salt.
• Transfer the broth to a saucepan and stir in the saffron threads, set aside.
• Heat a medium skillet over medium-high heat and add the olive oil and chorizo. Cook, turning occasionally, until browned and blistered on all sides and cooked through. This should take about 10 minutes. Remove from heat and cut into 1/2" slices. Set aside.
• Season the fish with salt.
• Set a 12" or larger paella pan, braising pan, or 15" nonstick skillet over medium-high heat. Add and heat 2 tbsps olive oil.
• Add the fish and sear until the surface is opaque, about 1 minute each side. Set aside on a platter. Add the shrimp to the pan and cook, stirring, just until they turn pink, about 1 minutes. Transfer to a platter.
• Add olive oil and onion to the pan.
• Cook, stirring occasionally until the onion begins to color. Meanwhile, bring the reserved broth to a simmer.
• Add 8 cloves garlic and bell pepper to the onion. Cook, stirring for 30-60 seconds ensuring the garlic does not burn.
• Add tomatoes, paprika and salt, stir and cook until fragrant (2-3 minutes).
• Stir in the chorizo to the onion pan, then stir in the rice until it is coated with oil.
• Add the bay leaf, peas, and green beans.
• Add the broth and mussels. Be sure to push the mussels down into the broth.
• Arrange the clams, shrimp, and fish over the top without pushing into the broth. Cook uncovered, at a moderate bubble, without stirring or poking for 20-24 minutes or until the broth has been absorbed.
• Remove from heat, cover with foil and let sit undisturbed for 10-15 minutes.

EASY PAELLA

Steps:

• In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
• Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
• Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

SAUSAGE AND SHRIMP PAELLA

Steps:

• In 2-quart saucepan, heat broth to boiling. Stir in saffron; set aside.
• Meanwhile, in large paella pan or 3-inch-deep 12-inch ovenproof skillet, cook sausage over medium heat about 5 minutes, stirring occasionally, until brown. Move sausage to one side of pan. Add bell peppers and onion to pan. Cook about 5 minutes, stirring occasionally, until crisp-tender. Stir in garlic and tomatoes; heat to boiling. Stir in rice, wine and heated broth mixture; heat to boiling. Reduce heat. Cover and simmer 15 minutes; remove from heat.
• Stir in shrimp and peas. Cover and simmer about 10 minutes or until rice is tender. Sprinkle with parsley.