Scallop and Chile Paella

“Hearty Paella from Spain”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Garnish with lemon wedges or additional roasted sweet red bell pepper strips, and serve.

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