Scallop and Chile Paella
photo by realbirdlady
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1⁄4 cup olive oil
- 16 ounces scallops
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 1⁄2 cups rice
- 3 1⁄4 cups fish stock
- 1⁄4 teaspoon saffron
- salt and pepper
- 1 red bell pepper, roasted and cut in strips
- 18 mild green canned chilies
- 1 (14 ounce) can artichoke hearts, drained and sprinkled with lemon juice
- lemon wedge (optional)
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
-
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.