Photo: Shrimp and Scallop Easy Paella Recipe
Ingredients
- 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
Directions
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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By terdaz_6817810
Summerfield, FL
on April 06, 2013
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It was delicious, big hit and a couple of my friends and I cooked it together. BUT: We drained the canned tomatoes & chilies because I didn't think it needed the extra liquid, used less than 6 cups of stock, no bayleaf (IMO it doesn't add a thing and instead added 1/2 tsp. ground cumin to give it more of a Cuban kick.
By hollsmv_7249796
Bay Village, OH
on January 23, 2013
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yummy yum yummers! I doubled up on the chorizo and only used 4 scallops and like 6 shrimp bc a seafood is expensive and b reheated fish is disgusting and this makes a lot and there were only 2 of us eating. Definitely a keeper!
By cyajen
on November 16, 2012
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I have been making this recipe for nearly 5 years now. I had stayed in Spain for 3 months and fell in love with paella.I watched Ingrid Hoffman on the food network channel and was really excited to make this recipe. I do use nearly 6 cups of the chicken stock. You really have to work in a little at a time so that the rice can absorb the chicken stock and all the flavors of the ingredients. We use 1 lb shrimp and 1 lb bay scallops just to make it a little more affordable. I feel that it has plenty of seafood, regardless. So delicious!!
Read all 51 reviews