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  • Nina’s West Coast Paella

    Nina’s West Coast Paella


    Nina’s West Coast Paella

    Serves 6 – 8


    What You’ll Need:

    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

    How To Put It Together:

    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!

    Nina’s Tasty Tip:

    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

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