January 11th, 2012
What’s Cooking? Shrimp Paella with a Twist, A Twist? Yes, Quinoa, The Mother of All Grains, Recipe, Easy, Healthy
I had cut out this paella recipe, knowing that it was going to have to be adapted to our way of eating. It was healthy and a bit different, using barley instead of rice. Barley was out of the question, my husband having a gluten allergy. And rice? Well, I was a little bored with it.
Something new to try was Quinoa. It is a grain as ancient as the Incas. They thought this grain was sacred. It is known as “the mother of all grains”. It has the best amino acid profile of all grain. It is gluten free, healthy for your heart, a whole grain, low in sodium and rich in fiber. It is as versatile as rice. It resembles couscous; smaller than barley.
A Paella is a Spanish dish, cooked in a paellera. Well, I did not have one. A large pan would have to do. Some are Paella Valenciana, Paella de Mariscos and the Paella Mixta. Boy, mine was going to be, definitely, different. There are hundreds of ways to cook one and everyone has their favorite.
This was the first time I had used this recipe and I found it to be very good. The paella ended up being more wet than a traditional paella. Hope you like it.
Shrimp Paella with a Twist
1 1/2 cups Quinoa
3 or 4 tablespoons virgin olive oil
1 medium onion, chopped
1 cup red pepper, sliced in thin strips
1 cup yellow pepper, sliced in thin strips
1 small fennel bulb, stalks removed and cut into strips (1 1/2 cups)
Fennel
3 cloves garlic, crushed
2 bay leaves
1/2 tsp. smoked paprika
1/2 tsp. ground turmeric
1/4 tsp. cayenne pepper
1/4 cup white wine vinegar
1 pinch of saffron (This is the world’s most expensive spice. Only a pinch is needed to add aroma, flavor, and color. You can find it at most grocery stores.)
2 1/12 cups of hot vegetable stock (I bought reduced sodium)
1/2 tsp. salt
3/4 lb. shelled large shrimp (about 17 shrimp) I decided to used the medium size shrimp and added about 20 shrimp or so to the pan.
1 cup peas, fresh, canned or frozen
1 cup grape tomatoes, halved
1 can artichokes, drained and quatered, marinate them in 2 tablespoons of Italian dressing. I used Wishbone, gluten free. Or, you can buy already marinated artichokes, drain and quarter them.
20 pitted Kalamata olives, halved.
Cook the Quinoa per directions. Does not take long. Fluff and keep aside. Keep enough Quinoa to sprinkle over the dish when serving.
Heat oil in a large pan or skillet over medium heat and cook onion until softened; 5 minutes or so.
Add peppers and fennel. Cook until vegetables soften. Another 5 minutes. Add garlic and cook 1 minute.
Add bay leaves, paprika, turmeric, and cayenne. Mix in Quinoa and cook for 2 minutes. Add vinegar, saffron, 2 cups of the stock and salt. Bring to a nice simmer.
Stir and cook until liquid reduces by half. It won’t reduce completely. This might take about 15 minutes. Remove the bay leaves and discard.
Stir in shrimp, peas, tomatoes, artichokes, olives and remaining 1/4 cup of stock. Simmer for about 2 or 3 minutes, then turn off the heat. Cover tightly and let it rest for about 10 minutes until shrimp are just cooked through.
Serve, sprinkle with extra Quinoa and enjoy. It has a nice kick to it, don’t you think?
Note: This recipe is gluten free as I prepared it. If you want to use rice, then, be my guest. But, if you decide to use the barley, the recipe will not be gluten free.
Have a good one!! Talk to you later…
Tags: Easy Recipe, gluten free recipe, Paella, Paella using Quinoa, Quinoa, Recipe, Shrimp Paella with a Twist
Looks yummy and a hearty meal. I have been wanting to try the Quinoa grain…thanks for the recipe, I will definitely give it a try down here in Siesta Key on a cold night.
Glad you made it!!
I made this recipe and it was fabulous! So easy. A bit hit!
A big hit! I’ll definitely make it again.
I am so glad you enjoyed it. I, actually made macaroni tonight with elbows made of a blend of corn-quinoa but did not write a post. Thanks for your comments.