Scallop and Chile Paella

"Hearty Paella from Spain"
 
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photo by realbirdlady photo by realbirdlady
photo by realbirdlady
Ready In:
50mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Heat half the olive oil in a paella pan over medium to high heat. Add the scallops and saute for 3 minutes. Set the scallops aside and discard the pan juices.
  • Add the remaining olive oil to the pan, and cook the onion and garlic for about 5 minutes over medium heat. Add the rice and cook for a further 5 minutes. Mix in the broth, saffron, salt, and pepper and cook for 10 minutes.
  • Add the roasted red bell peppers and the chilies and cook for a further 10 minutes. Add the artichoke hearts and scallops and cook for 5 minutes, or until the broth has been absorbed and the rice is tender.
  • Garnish with lemon wedges or additional roasted sweet red bell pepper strips, and serve.

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Reviews

  1. A simple dish to put together, and I think it could be very nice with fresh ingredients, but it just didn't stand out for me. I also had some problems with cooking time. I think the scallops should be cooked through in the saute stage, then just warmed in the steam when they're added at the end. The onions probably should go in a little before the garlic. There seemed to be not quite enough liquid for the rice, so I had to add more near the end, which got the rice soft but maybe a little sticky. I did use a fish broth, not stock, made from cod, onion, celery, carrot, lemon, bay leaf, parsley and peppercorns.
     
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