Seafood quinoa or quinoa paella recipe made with seafood broth and sautéed with shrimp, clams, squid, scallops, onions, garlic, bell pepper, cilantro and spices.
Course Main Course
Cuisine Andean, Ecuadorian, Latin American, Latin fusion, South American
Heat 2 tablespoons of oil on medium heat in a saucepan
Add the 2 tablespoons of chopped onion and the crushed garlic clove, and cook until soft, about 3-5 minutes.
Add the quinoa and the seafood broth, bring to a boil, reduce heat to low, and let simmer for about 15 minutes or until the water has evaporated and quinoa is tender, save for later.
For the seafood quinoa or quinoa paella:
Heat the remaining 3 tablespoons of oil on medium heat in a large sauté pan.
Add the chopped onions and crushed garlic, stir frequently and cook until the onions are tender, about 5 minutes.
Add the cumin, achiote or annatto powder, diced bell pepper, and a bit of salt and pepper.
Cook for another 5 minutes, stirring frequently.
Add ½ of the finely chopped cilantro, stir in well.
Add the raw shrimp and the clams, stir and cook for about 3 minutes.
Stir in the cooked quinoa, peas, calamari and bay scallops, cook until the seafood is done, no longer than 5 minutes.
Add the remaining ½ of the chopped cilantro, and additional salt or pepper if needed.
Serve with fried ripe plantains, tomato and onion curtido or salad, avocado, lime slices, and aji criollo or hot sauce.