This Shrimp and Scallop Paella is a Spanish-inspired dish of succulent shrimp, delicate scallops, and aromatic rice, that makes the perfect, quick one-pot weeknight dinner.
More Shrimp Recipes To Try
Kung Pao Shrimp
Easy Shrimp Alfredo Without Cream Cheese
Loaded Shrimp Fries
Baked Shrimp Scampi
My family loves seafood, especially shrimp, so I decided to make my version of classic shrimp paella, without smokey sausage.
I’ve added a secret ingredient to this recipe that I feel makes it the best version of this dish I’ve ever made.
The result is a vibrant flavored rice, spiced with cayenne for a hint of heat, and a robust taste of the ocean!
Table of Contents
Why You’ll Love This Recipe
One-pan wonder: Streamline your cooking process with an easy one-pan preparation, minimizing the mess and maximizing convenience.
Weeknight simplicity: Transform your weeknight dinner into a gourmet experience without spending hours in the kitchen.
Family and friends favorite: Become the go-to host with a recipe that’s sure to please a crowd, making any gathering memorable.
Ingredient Notes and Substitutions
White rice: Use short-grain or medium-grain rice for a slightly different texture.
Olive oil: Canola oil or vegetable oil can be used as alternatives, though they may impart a slightly different flavor.
Onion: Yellow onions are a good substitute for white onions, providing a similar flavor profile.
Garlic: In a pinch, garlic powder can be used, adjusting the quantity to taste.
Green bell pepper: Substitute with yellow or orange bell peppers for a sweet, colorful variation.
Red bell pepper: Exchange with yellow or orange bell peppers for a milder flavor, or use green bell peppers for added color.
Tomato paste: Tomato sauce can be used in a 1:1 ratio, but be mindful of the potential for a slightly different consistency.
Tomato puree: Crushed tomatoes blended until smooth can be a substitute for tomato puree.
Saffron (optional): I rarely have saffron on hand, but when I do, I love to add it to this dish. Leave it out if you can’t find it.
Seafood or fish stock: Vegetable or chicken stock are reasonable swap-outs.
Smoked paprika: Smoked paprika can add a unique Spanish-inspired dish, or use a combination of sweet and spicy paprika for depth.
Cayenne pepper: Red pepper flakes or crushed red chilies are good substitutes to add heat.
Shrimp and scallops: Swap shrimp with langoustines, crab, or a firm white fish like cod for seafood variety.
Salt: Taste as you go and adjust salt levels according to personal preference.
Black pepper: Freshly ground black pepper adds bold flavor, so adjust quantities to taste.
How To Make Shrimp Scallop Paella: Step by step
Step 1: Sear The Seafood
Add a splash of oil to a skillet over high heat, and sear the shrimp and scallops for 1 minute on each side.
Remove from the pan and set aside.
Step 2: Sauté Aromatics
Heat olive oil in a paella pan.
Sauté onions and garlic until softened and aromatic.
Add diced green and red bell peppers, cooking until they become tender.
Step 3: Tomato And Rice
Incorporate tomato paste and cook for 2 minutes.
Stir in white rice, ensuring each grain is coated in the mixture.
Stir in the tomato puree, to form a rich sauce.
If using saffron, soak it in a tablespoon of warm water and add it to the pan.
Step 4: Add Spices
Sprinkle smoked paprika evenly over the rice, infusing it with smoky depth.
Add a pinch of cayenne pepper for a subtle kick.
Pour in fish stock, allowing the rice to absorb the flavorful liquid.
Step 5: Cook The Seafood & Serve
Nestle shrimp and scallops into the rice, evenly distributing them for uniform cooking.
Season with salt and black pepper to taste.
Bring to a boil, then simmer over low heat for 10-15 minutes, to allow the seafood to cook through and the rice to absorb the flavors.
Garnish with fresh herbs and lemon wedges, and serve.
Recipe Tips and Tricks for Perfect Shrimp and Scallop Paella
Fresh ingredients: Use fresh, high-quality seafood for the best flavor. Look for firm, plump shrimp and scallops.
Searing seafood: Sear shrimp and scallops briefly before adding them to the paella for a golden exterior and enhanced flavor.
Rice consistency: Ensure the rice is evenly spread in the pan. Avoid stirring excessively once the stock is added.
Stock warm-up: Warm the fish stock before adding it to the paella to prevent a sudden temperature drop in the pan.
Lemon and herbs: Squeeze fresh lemon juice over the paella just before serving to brighten the dish. Consider adding fresh herbs like parsley or cilantro towards the end of cooking for a burst of herbiness.
Rice crust: Allow the paella to develop a crust (socarrat) at the bottom by letting it cook a bit longer without stirring. This adds extra texture to the dish.
Rest before serving: Let the paella “steam” for a few minutes after cooking (covered, and off the heat) to allow the flavors to meld together before serving.
Cooking time awareness: Be mindful of cooking times for seafood; you want to avoid a rubbery texture. Remove the paella from heat once the seafood is just cooked through.
Storage
Allow the Shrimp and Scallop Paella to cool to room temperature before transferring any leftovers to an airtight container.
Refrigerate promptly, and consume within 2-3 days to ensure optimal freshness.
When reheating, add a splash of broth or water to maintain the dish’s moisture and prevent it from becoming too dry.
Shrimp and Scallop Paella FAQs
Yes, you can use frozen shrimp and scallops. Thaw them thoroughly before cooking.
Yes, feel free to customize it with your favorite seafood. Mussels, clams, or even chunks of fish work well in this recipe.
Seafood cooks quickly. Shrimp will turn pink, and scallops will become opaque. Remove the paella from heat once the seafood is just cooked through to avoid overcooking.
A taste of the Mediterranean in every bite, this easy-to-follow recipe promises a delicious and impressive meal for any occasion. Let me know if you try it!
Easy Shrimp And Scallop Paella
Ingredients
- Olive oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 tablespoons tomato paste
- 1 cup tomato puree
- A pinch of saffron threads optional
- 1 1/2 cups white rice
- 2-2 1/4 cups fish stock
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 pound shrimp peeled and deveined
- 1/2 pound scallops
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
- Lemon wedges for serving
Instructions
- In a paella pan, heat olive oil over high heat, and sear the shrimp and scallops for 1 minute on each side.
- Remove from the pan and set aside.
- In the same pan, sauté onions and garlic until softened and aromatic.
- Add diced green and red bell peppers, cooking until tender.
- Stir in tomato paste and cook for 2 minutes.
- If using saffron, infuse it in a small amount of warm water and add it to the pan.
- Add white rice to the pan, stirring to coat each grain.
- Sprinkle smoked paprika evenly over the rice and pour in fish stock.
- Add the tomato puree and stir to combine.
- Season with cayenne pepper, salt, and black pepper to taste.
- Bring to a boil.
- Nestle shrimp and scallops into the rice, distributing them evenly.
- Turn down the heat to low, and simmer the paella for 10 to 15 minutes, or until the seafood is cooked through and the rice is tender.
- Rest the paella for a few minutes before serving.
