Easy Shrimp And Scallop Paella
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.
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.