A Sharp Kitchen Knife
Measuring Cups & Spoons
A Paella Pan or 12-inch Saute Pan with Cover
A Spatula
A Small Plate
2 Tblsps Olive Oil
2 oz Prosciutto, Thickly Sliced, Cubed
1 Large Onion, Thinly Sliced
1 Medium Green Pepper, Sliced
1 Medium Red Pepper, Sliced
1 1/2 Cups Quinoa
1 Tsp Smoked Paprika
1/2 Tsp Sea salt
Large Pinch Organic Saffron Threads, Crumbled
3 Vegetable Cups Broth
1 Cup Clam Juice
1/2 Cup Cream Sherry
1 Tblsp Garlic, Minced
3 Organic Boneless, Skinless Chicken Thighs, Cubed
3/4 Pound Extra Large Wild Shrimp (15 Count), Peeled
1 Pound Wild Sea Scallops
1 1/4 LB Manila Clams
1 Cup Frozen Peas
1/4 Cup Parsley
3 Lemons, Cut in Wedges, For Garnish
1) Preheat a saute pan over medium high heat. You will know that your pan is ready when you place your hand about one inch above the pan’s surface and you feel heat radiating up from the pan. Add the olive oil.; swirl it around the pan. To the pan, add the prosciutto; saute until golden. Transfer to a small plate: set aside for now.
2) To the pan, add the onions, red and green peppers; saute until barely opaque. Add the quinoa; stir it around the pan. To the quinoa mixture, add the smoked paprika and saffron; stir until well combined with the quinoa and vegetables. Add the vegetable broth, clam juice, sherry and sea salt and minced garlic; stir until well combined. Return the prosciutto to the pan. Cover the pot: reduce the heat to medium and allow to simmer, stirring occasionally for about 15 minutes or until almost all of the liquid is absorbed.
3) To the pan, stir in the chicken; cover the pot once more for about 5 minutes. Add the clams, pushing them down into the quinoa, spreading them around the pan evenly. Add the shrimp in the same manner, then the scallops. Sprinkle the frozen peas over the entirety of the pan; cover it for about 7 – 10 minutes more or until the clams are open and the scallops are opaque. Uncover the pan and sprinkle with parsley. Plate each serving and garnish with lemon wedges.
4) Serve and enjoy!
Change the type of seafood every time you make this recipe for a unique twist to your paella dish.
• 404 Calories
• 44 grams of Protein
• 29 grams of Total Carbohydrates
• 3 grams of Sugar
• 4 grams of Fiber
• 10 grams of Total Fat
• 2 grams of Saturated Fat
• 0 grams of Trans Fat
• 146 mg of Cholesterol
• 709 mg of Sodium
• 198% RDA Vitamin B12
• 127% RDA Vitamin C
• 67% RDA Selenium
• 49% RDA Phosphorus
• 46% RDA Manganese
• 44% RDA Vitamin K
• 39% RDA Iron
• 33% RDA Niacin
• 32% RDA Magnesium
• 30% RDA Vitamin A
• 30% RDA Vitamin B6
• 30% RDA Sodium
• 26% RDA Zinc
• 25% RDA Copper
• 23% RDA Folate
• 22% RDA Potassium
• 20% RDA Riboflavin
• 19% RDA Vitamin D
• 16% RDA Thiamin
• 13% RDA Pantothenic Acid
• Glycemic load: 15
Brief mention: “Results vary. This is not medical advice. Always consult your physician before making significant changes to your diet or exercise regimen.”
