Fabulous Mediterranean-Style Scallop Paella
"Here's a FABULOUS one-pan paella that I've created using my favorite, scallops! You can easily change it up and make it your own by subbing shrimp and/or chicken, for the scallops. Feel free to adjust the seasonings to suit your taste. Note: I didn't measure, so recipe amounts and times are just a guideline. Enjoy!"
photo by BecR2400
- Ready In:
- 45mins
- Ingredients:
- 25
- Serves:
-
6-8
ingredients
- 2 lbs sea scallops, thawed if frozen (or use a mixture of shrimp and scallops)
- 1 1⁄2 cups diced bell peppers (I used a mixture of green, red and orange bell peppers)
- 2 stalks celery & leaves, chopped
- 1⁄2 cup chopped yellow onion
- 4 green onions, roughly chopped
- 2 garlic cloves, minced
- 4 -6 tablespoons good quality extra virgin olive oil
- 3 tablespoons butter
- 1 1⁄2 cups basmati rice, rinsed and drained
- 3 cups water (plus a little more water, if needed)
- 1 (16 ounce) can diced tomatoes, undrained
- 2 tablespoons chicken bouillon granules (such as Knorr)
- 1 bay leaf
- 1 small fresh rosemary sprigs or 1 pinch dried rosemary
- 1⁄4 teaspoon saffron threads or 1/4 teaspoon ground turmeric
- 2 dashes cayenne pepper
- 1 pinch red pepper flakes
- 1 pinch cajun seasoning
- 1 pinch Old Bay Seasoning
- 1 pinch salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 cup fresh sugar snap pea (one handful)
- 1 1⁄2 cups frozen peas, thawed
- 1⁄4 cup chopped fresh parsley
- 2 fresh lemons, cut into wedges (to serve)
directions
- Preheat a large dutch oven or paella pan on the stove-top over low heat for about 3-5 minutes.
- Now, add the olive oil and butter to the pan. Saute bell peppers, celery, onion and garlic in the fat over medium to med-high heat, just until celery and onions are barely softened.
- Add the rice, water, diced tomatoes, Knorr chicken granules, bay leaf, rosemary, saffron and seasonings. Cover and simmer gently over low heat for about 18-22 minutes, until rice is almost but not quite done. Stir midway through, and add a little additional water if needed.
- Rinse and drain the scallops, in a colander (no need to pat dry).
- Add the peas, scallops and parsley to the rice mixture. Cover and cook on low for a further 5-10 minutes until scallops are done and the paella is steaming hot. Note: Take care not to overcook the scallops.
- Taste and adjust seasonings. Remove bay leaf and sprig of rosemary before serving.
- Serve hot with fresh lemon wedges at the table. Accompany the paella with slices of fresh buttered sourdough or country bread and a nice glass of wine (I served a red California cabernet sauvignon). Enjoy!
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RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>
