Shrimp and Scallop Easy Paella

Name: Shrimp and Scallop Easy Paella
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 283 grams diced tomatoes with chiles; 1 liters chicken stock; 170 grams links Spanish dry-cured chorizo (about , sliced; 4 garlic cloves, finely chopped; 1 green pepper, seeded, ribbed and thinly sliced; 6 servings Lemon wedges, for decoration; 3 Tbsps extra-virgin olive oil; 79 milliliters chopped Italian parsley leaves; 907 grams raw, peeled large shrimp; 1 red pepper, seeded, ribbed and thinly sliced; 1 teaspoon Spanish saffron, pistils only; 6 servings Salt and pepper; 454 grams sea scallops; 3 Tbsps tomato paste; 355 milliliters white rice; 1 medium yellow onion, chopped

Shrimp and Scallop Easy Paell From preparation to the plate, this recipe takes around 1 hour and 20 minutes. This recipe is typical of European cuisine.

Instructions

In a medium saucepan, heat the chicken stock until boiling.

Ingredients you will need

Chicken Stock

Equipment you will use

Sauce Pan

In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.

Ingredients you will need

Vegetable

Chorizo

Peppers

Saffron

Garlic

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Frying Pan

Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes.

Ingredients you will need

Tomato Paste

Tomato

Rice

Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.

Ingredients you will need

Stock

Cover the paella pan with aluminum foil, and cook for 20 to 25 minutes, until rice is tender.

Ingredients you will need

Rice

Equipment you will use

Aluminum Foil

Frying Pan

Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.

Ingredients you will need

Scallops

Shrimp

Decorate with the chopped parsley and lemon wedges.

Ingredients you will need

Lemon Wedge

Parsley

Equipment

Sauce Pan

Frying Pan

Aluminum Foil

Ingredients

Servings:

283grams

diced tomatoes with chiles 1liters

chicken stock 170grams

links Spanish dry-cured chorizo (about , sliced 4

garlic cloves, finely chopped 1

green pepper, seeded, ribbed and thinly sliced 6servings

Lemon wedges, for decoration 3Tbsps

extra-virgin olive oil 79milliliters

chopped Italian parsley leaves 907grams

raw, peeled large shrimp 1

red pepper, seeded, ribbed and thinly sliced 1teaspoon

Spanish saffron, pistils only 6servings

Salt and pepper 454grams

sea scallops 3Tbsps

tomato paste 355milliliters

white rice 1medium

yellow onion, chopped

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.