Seafood Paella, Oxygen Magazine
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 323.6
- Total Fat: 10.2 g
- Cholesterol: 106.1 mg
- Sodium: 583.3 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 4.9 g
- Protein: 27.5 g
View full nutritional breakdown of Seafood Paella, Oxygen Magazine calories by ingredient
Number of Servings: 4
Ingredients
-
Olive Oil, 2 tbsp
Scallops, frozen, 8 oz
Shrimp, frozen, 8 oz
Onions, raw, 1 cup, chopped
Bell peppers, 1 cup, chopped
Peas, frozen, 1 cup
Red Ripe Tomatoes, 1 cup, chopped
Parsley, dried, 2 tsp
Dill weed, dried, 1 tsp
Pepper, red or cayenne, 1 tsp
Garlic, 1 clove
Chicken Broth, 1 cup (8 fl oz)
Clam broth, 8 oz
Lemon Juice - 1 Tbsp
Quinoa, 1.5 cup
Tips
I used a mix of different colors of bell peppers. Also the cayenne pepper gives it a kick, if you don't like heat reduce it to a 1/2tsp.
Directions
1) Heat one Tbsp of olive oil in a large skillet over medium high heat.
2) Add scallops, shrimp, onions and bell peppers and saute for 5 minutes.
3) Add all remaining ingredients, including oil.
4) Bring to a boil, the reduce heat and simmer and cover. Simmer for 15 minutes or till quinoa is cooked.
5) Remove from heat and let stand, covered, for 5 minutes. Serve immediately.
Serving Size: 4 1-cup Servings
Number of Servings: 4
Recipe submitted by SparkPeople user SMALLREDBOMB.
2) Add scallops, shrimp, onions and bell peppers and saute for 5 minutes.
3) Add all remaining ingredients, including oil.
4) Bring to a boil, the reduce heat and simmer and cover. Simmer for 15 minutes or till quinoa is cooked.
5) Remove from heat and let stand, covered, for 5 minutes. Serve immediately.
Serving Size: 4 1-cup Servings
Number of Servings: 4
Recipe submitted by SparkPeople user SMALLREDBOMB.