SHRIMP AND SCALLOP EASY PAELLA RECIPE | INGRID HOFFMANN ...
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
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.
SAUTEED SCALLOPS & SHRIMP PASTA RECIPE: HOW TO MAKE IT
I created this tempting seafood pasta for my wife. It’s a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. —George Levinthal, Goleta, California
Provided by Taste of Home
Categories Dinner
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,
Nutrition Facts : Calories 733 calories, FatContent 35g fat (13g saturated fat), CholesterolContent 210mg cholesterol, SodiumContent 1263mg sodium, CarbohydrateContent 56g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 47g protein.
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