Pan method — wakes up the saffron and tomato flavors while keeping the seafood tender and juicy.
Quinoa Seafood Paella
Meal credits 1
A healthy island spin on the Spanish classic — fluffy quinoa simmered with shrimp, fish, and veggies in a smoky tomato-saffron broth. High-protein, gluten-free, and loaded with ocean flavor.
Ingredients
Shrimp, fish, scallops, quinoa, water, organic olive oil, cilantro, garlic minced, red onion, green bell pepper, red bell pepper, organic seafood stock, seasoning, dried tomatoes, achiote, peas and carrots, saffron & Spanish chorizo.
| Nutrient | Unit | Value |
|---|---|---|
| Calories | kcal | 797 |
| Fat | Grams | 35 |
| Carb | Grams | 72 |
| Protein | Grams | 53 |
Heating Instructions
Finish with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of parsley or smoked paprika for that authentic paella flair.
Heat 2½–3½ minutes on medium-high, covered or vented. Stir halfway through to heat evenly. Let rest 1 minute before eating.
Not recommended — air fryer will dry out the seafood and quinoa.
Preheat to 350 °F. Transfer to an oven-safe dish, cover with foil, heat 12–14 minutes until hot. Stir gently before serving.
Heat 1 tsp olive oil in a pan on medium. Add quinoa paella, sauté 3–4 minutes, stirring often until hot and glossy.