Saffron Shrimp and Quinoa Paella Recipe


Atkins Saffron Shrimp and Quinoa Paella
22.4g
Net Carbs
Prep Time: 0 Minutes
Style:Mediterranean/Greek
Cook Time: 0 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

31.3g

Protein

17.3g

Fat

3.7g

Fiber

385.4cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 3 each Garlic, clove
  • 1 cup (8 fl oz) CHICKEN STOCK Lowe's Food Stores, Inc.
  • 2 tablespoon OLIVE OIL Salov North America Corp.
  • 1 small Onions
  • 0 1/2 medium (approx 2-3/4" long, 2-1/2" dia) SWEET RED PEPPERS La Cena Fine Foods, Ltd.
  • 9 oz SHRIMP Sea Farms, Inc.
  • 0 1/4 tsp PAPRIKA Mojave Foods Corporation
  • 0 1/4 cup GREEN PEAS The Pictsweet Company
  • 0 1/4 cup 365 Organic Quinoa
  • 0 1/4 tsp Saffron

DIRECTIONS

  1. Cook quinoa by simmering in chicken stock for 15-20 minutes, covered.  Check to see if it is done, the little sprout on the seed will uncurl and the seed will double or more in size.  Al dente is best for this recipe.  The quinoa will not soak up all of the chicken broth.  Set aside once cooked.
  2. Heat oil in a skillet over medium-high heat.  Dice the bell pepper and onion, saute for 2-3 minutes.  Add the minced garlic and saute for 30 seconds.  Add the peas and continue to cook another minute.  Add the cooked quinoa along with the remaining chicken broth.  Season with salt and freshly ground black pepper.
  3. Add the saffron, paprika and shrimp.  Continue to cook while stirring until the shrimp have turned pink and curled up and most the mixture has less liquid.  

Cooking Tip

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