QUICK AND EASY SCALLOP POTATO RECIPE RECIPES

Name: Shrimp and Scallop Easy Paella
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: european
Ingredients: 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

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

Ingredients

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

Ingredients

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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