Create an incredibly hearty, protein-packed feast by updating the most iconic of all Spanish dishes: paella. 

These twists all incorporate a healthy whole grain so you can create a one-pot masterpiece that won’t blow your macros. 

1. Shrimp paella with quinoa and edamame

Skill level: Beginner
Serves: 4
Prep time: 15 min. 
Cook time: 30 min.

Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 medium yellow onion, chopped
- 1⁄2 tsp dried thyme
- 1⁄2 tsp fennel seeds
- 1⁄4 tsp each salt and ground black pepper
- Pinch saffron threads (crush between fingers just before use)
- 1 (14.5) can no-salt-added diced tomatoes
- 3 cups low-sodium vegetable broth
- 1 lb peeled, deveined large shrimp
- 11⁄2 cups quinoa
- 1 cup shelled edamame

Directions
1. Heat oil in a large skillet over medium heat. When it’s shimmering, add garlic and onion and cook until soft and translucent, about 3 minutes.
2. Add thyme,fennel seed, salt, pepper, and saffron; stir to com- bine. Add tomatoes and broth.
3. Raise heat to high and bring mixture to a boil. Then reduce heat to low, cover, and simmer 2 minutes.
4. Raise heat to medium and add shrimp; cook for 5 minutes.
5. Add quinoa and edamame and raise heat till mixture comes to a boil, then reduce to low and simmer, covered, till shrimp and quinoa are cooked through (20 to 25 minutes).

Nutrition (per serving - about 2 cups)  
Calories: 445, protein: 30g, carbs: 56g, fat: 10g

2. Mediterranean-inspired chicken paella with sorghum

Skill level: Beginner
Serves: 4
Prep time: 15 minutes
Cook time: 1 hour

Ingredients
- 11/4 pounds boneless, skinless chicken thighs cut into bite-size pieces
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 medium yellow onion, chopped
- 11/2 cups low sodium chicken broth
- 3/4 cup pitted Kalamata olives, sliced 
- 2 (14.5 ounce) cans low-sodium diced tomatoes
- 2 teaspoons dried oregano
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon paprika
- 11/2 cups of pearled sorghum 

Directions
1. Heat olive oil in a large skillet over medium heat. When the oil is shimmering, add chicken and cook until browned, about 8 minutes. Remove the chicken from skillet and set aside.
2. Add garlic and onion to the same skillet, still over medium heat, and cook until soft and translucent, about 3 minutes. Add the chicken broth, olives, tomatoes, oregano, black pepper, and paprika; stir to incorporate. Raise the heat to high and bring the mixture to a boil. Then reduce the heat to low and simmer until tomatoes and olives begin to soften, about 5 minutes.
3. Return the browned chicken to the skillet and toss to coat. Add the sorghum and bring mixture to a boil. Reduce the heat to low and simmer, covered, until the chicken and sorghum are cooked through, 45 to 55 minutes, stirring occasionally.

Nutrition info (per serving - about 2 cups)
Calories: 652; protein: 38 grams; carbs: 86 grams; fat: 17 grams

3. Fish paella with farro

Skill level: Beginner
Serves: 4
Prep time: 15 minutes
Cook time: 25 minutes

Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 medium yellow onion, chopped
- 3/4 pound salmon fillet, skin removed and cut into bite-size chunks
- 3/4 pound cod fillet, cut into bite-size chunks
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 11/2 cups farro, cooked according to the package directions
- 2 cups seafood stock
- Pinch saffron threads
- 1 cup frozen peas

Directions
1. Heat olive oil in a large skillet over medium heat. When the oil is shimmering, add garlic, and onion; cook until soft and translucent, about 3 minutes. Add the salmon and cod, then cook until browned on all sides, about 5 minutes. Mix in paprika and black pepper and stir gently to incorporate.  
2. Stir to combine the cooked farro. Add the seafood stock and saffron, then bring mixture to a boil.  
3. Reduce the heat to low and simmer, covered, until the fish is cooked through, about 10 minutes. Add frozen peas, cover, and cook an additional 5 minutes. 

Nutrition info (per serving - about 2 cups)
Calories: 527; protein: 45 grams; carbs: 61 grams; fat: 12 grams

4. Turkey paella with buckwheat

Skill level: Beginner
Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, mined
- 1 medium yellow onion, chopped
- 11/2 pounds skinless, boneless turkey breast, skin trimmed off and cut into bite-size pieces
- 11/2 cups buckwheat
- 31/2 cups turkey broth
- 3 plum tomatoes, quartered and sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- Pinch saffron threads
- 4 brown mushrooms, sliced (about 1 cup)

Directions
1. Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the garlic and onion; cook until soft and translucent, about 3 minutes. Add the turkey and cook until browned on all sides, about 8 minutes. Remove the turkey from the skillet and set aside.
2. In the same skillet, add the buckwheat, turkey broth, tomatoes, oregano, cayenne, black pepper, and saffron; stir to incorporate. Raise the heat to high and bring the mixture to a boil. Then reduce the heat to low and simmer, covered, until the tomatoes begin to soften, about 5 minutes.
3. Return the browned turkey and mushrooms to the skillet and toss to coat. Bring the mixture to a boil, and then reduce the heat to low and simmer, covered until the turkey and buckwheat are cooked through, 20 minutes.

Nutrition info (per serving - about 2 cups)
Calories: 520; protein: 52 grams; carbs: 52 grams; fat: 13 grams

5. Sausage paella with brown rice 

Skill level: Beginner
Serves: 4
Prep time: 10 minutes
Cook time: 40 minutes

Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 red bell pepper, diced
- 3/4 pound Andouille pork or chicken sausage, cut into 1/2-inch coins 
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- Pinch saffron threads
- 31/2 cups low sodium vegetable or chicken broth
- 11/2 cups brown rice

Directions
1. Heat olive oil in a large skillet over medium heat. When the oil is shimmering, add the onion and cook until soft and translucent, about 3 minutes. Add red bell pepper and sausage; cook until the sausage is browned on all sides, about 5 minutes. 
2. Add the cumin, black pepper, and saffron; stir to combine. Then mix in the broth and brown rice. Raise the heat until the mixture comes to a boil. 3. Reduce the heat to low and simmer, covered until the sausage and brown rice are cooked through, about 25-30 minutes.

Nutrition info (per serving - about 11/2 cups)
Calories: 575; protein: 17 grams; carbs: 63 grams; fat: 28 grams