NUTRITION

SERVINGS

INGREDIENTS

8 oz Trader Joe's Seafood Blend

0.25 cup Amaranth

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion

0.5 cup Red bell pepper

2 clove Garlic

0.25 cup Frozen peas

1 cup Low-sodium chicken broth

1 pinch Saffron threads

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

0.5 whole Lemon

PREPARATION

• 1

  Rinse the amaranth thoroughly in a fine-mesh strainer under cold water to remove any bitter residue.

• 2

  Heat the olive oil in a large skillet or paella pan over medium heat.

• 3

  Add the diced onion and red bell pepper to the pan, sautéing for 4-5 minutes until the vegetables are softened and the onions are translucent.

• 4

  Stir in the minced garlic, smoked paprika, and saffron threads, cooking for 1 minute until highly fragrant.

• 5

  Add the dry amaranth to the skillet and toast for 2 minutes, stirring constantly to coat the grains in the oil and spices.

• 6

  Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-18 minutes.

• 7

  Once most of the liquid is absorbed but the amaranth is still slightly wet, nestle the Trader Joe's Seafood Blend and frozen peas into the grain mixture.

• 8

  Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and the scallops are opaque.

• 9

  Remove from heat and let the paella sit, covered, for 5 minutes to allow the amaranth to finish absorbing the steam.

• 10

  Season with sea salt and black pepper, then garnish with fresh parsley and serve with lemon wedges for squeezing over the top.