Shrimp and Scallop Easy Paella

Total Time:
1 hr 20 min
30 min
50 min

6 servings

  • 6 cups chicken stock
  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, finely chopped
  • 1 red pepper, seeded, ribbed and thinly sliced
  • 1 green pepper, seeded, ribbed and thinly sliced
  • 1 teaspoon Spanish saffron, pistils only
  • 4 links Spanish dry-cured chorizo (about 6 ounces), sliced
  • 1 1/2 cups white rice
  • 1 (10-ounce) can diced tomatoes with chiles
  • 3 tablespoons tomato paste
  • 2 pounds raw, peeled large shrimp
  • 1 pound sea scallops
  • Salt and pepper
  • 1/3 cup chopped Italian parsley leaves
  • Lemon wedges, for decoration
  • In a medium saucepan, heat the chicken stock until boiling.

  • In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.

  • Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.

  • Cover the paella pan with aluminum foil, and cook for 20 to 25 minutes, until rice is tender. Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.

  • Decorate with the chopped parsley and lemon wedges.

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