QUICK AND EASY SCALLOP POTATO RECIPES RECIPES

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SHRIMP AND SCALLOP EASY PAELLA RECIPE | INGRID HOFFMANN ...



Shrimp and Scallop Easy Paella Recipe | Ingrid Hoffmann ... image

Provided by Ingrid Hoffmann

Categories     main-dish

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 16

6 cups chicken stock
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 garlic cloves, finely chopped
1 red pepper, seeded, ribbed and thinly sliced
1 green pepper, seeded, ribbed and thinly sliced
1 teaspoon Spanish saffron, pistils only
4 links Spanish dry-cured chorizo (about 6 ounces), sliced
1 1/2 cups white rice
1 (10-ounce) can diced tomatoes with chiles
3 tablespoons tomato paste
2 pounds raw, peeled large shrimp
1 pound sea scallops
Salt and pepper
1/3 cup chopped Italian parsley leaves
Lemon wedges, for decoration

Steps:

  • In a medium saucepan, heat the chicken stock until boiling.
  • 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.
  • Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.
  • Cover the paella pan with aluminum foil, and cook for 20 to 25 minutes, until rice is tender. Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.
  • Decorate with the chopped parsley and lemon wedges.

SHRIMP AND SCALLOP EASY PAELLA RECIPE | INGRID HOFFMANN ...



Shrimp and Scallop Easy Paella Recipe | Ingrid Hoffmann ... image

Provided by Ingrid Hoffmann

Categories     main-dish

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 16

6 cups chicken stock
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
4 garlic cloves, finely chopped
1 red pepper, seeded, ribbed and thinly sliced
1 green pepper, seeded, ribbed and thinly sliced
1 teaspoon Spanish saffron, pistils only
4 links Spanish dry-cured chorizo (about 6 ounces), sliced
1 1/2 cups white rice
1 (10-ounce) can diced tomatoes with chiles
3 tablespoons tomato paste
2 pounds raw, peeled large shrimp
1 pound sea scallops
Salt and pepper
1/3 cup chopped Italian parsley leaves
Lemon wedges, for decoration

Steps:

  • In a medium saucepan, heat the chicken stock until boiling.
  • 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.
  • Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.
  • Cover the paella pan with aluminum foil, and cook for 20 to 25 minutes, until rice is tender. Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.
  • Decorate with the chopped parsley and lemon wedges.

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