Save Recipe Print
Shrimp and Scallop Easy Paella
Total:
1 hr 20 min
Prep:
30 min
Cook:
50 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 20 min
Prep:
30 min
Cook:
50 min
Yield:
6 servings
Level:
Intermediate

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Shrimp and Scallop Scampi with Linguine

Recipe courtesy of Food Network Kitchen

Easy Fried Shrimp and Tartar Sauce

Recipe courtesy of Katie Lee

Easy Paella

Recipe courtesy of Food Network Kitchen

Easy Lobster Paella

Recipe courtesy of Ina Garten

Easy Mushroom Vegetable Paella

Recipe courtesy of Curtis Aikens

Shrimp Paella with Chorizo

Recipe courtesy of Rocco DiSpirito

Couscous Paella with Shrimp

Recipe courtesy of Family Circle Magazine

Valerie's Super Easy Oven Paella

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories