Prawn and Scallop Easy Paella
Recipe by:
Ingrid Hoffmann
50
30
6
Med
- 1.5L chicken stock
- 3 tbsps extra-virgin olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, finely chopped
- 1 red pepper, seeded, ribbed, thinly sliced
- 1 green pepper, seeded, ribbed, thinly sliced
- 1 tsp Spanish saffron, pistils only
- 4 links Spanish dry-cured chorizo (about 175g), sliced
- 375ml white rice
- 1 (280g) tin diced tomatoes with chillies
- 45g tomato puree
- 900g raw, peeled large prawns
- 900g sea scallops
- Salt and pepper
- 10g chopped Italian parsley leaves
- Lemon wedges, for decoration
1) In a medium saucepan, heat the chicken stock until boiling.
2) In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, garlic, peppers, saffron and chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.
3) Stir in the rice, tomatoes and tomato puree 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.
4) Cover the paella pan with aluminium foil and cook for 25 minutes, until rice is tender. Add the prawns and the scallops and let cook covered for 5-7 minutes more.
Decorate with the chopped parsley and lemon wedges.
2) In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, garlic, peppers, saffron and chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.
3) Stir in the rice, tomatoes and tomato puree 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.
4) Cover the paella pan with aluminium foil and cook for 25 minutes, until rice is tender. Add the prawns and the scallops and let cook covered for 5-7 minutes more.
Decorate with the chopped parsley and lemon wedges.
