FABULOUS MEDITERRANEAN-STYLE SCALLOP PAELLA
Here's a FABULOUS one-pan paella that I've created using my favorite, scallops! You can easily change it up and make it your own by subbing shrimp and/or chicken, for the scallops. Feel free to adjust the seasonings to suit your taste. Note: I didn't measure, so recipe amounts and times are just a guideline. Enjoy!
Provided by BecR2400
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Preheat a large dutch oven or paella pan on the stove-top over low heat for about 3-5 minutes.
- Now, add the olive oil and butter to the pan. Saute bell peppers, celery, onion and garlic in the fat over medium to med-high heat, just until celery and onions are barely softened.
- Add the rice, water, diced tomatoes, Knorr chicken granules, bay leaf, rosemary, saffron and seasonings. Cover and simmer gently over low heat for about 18-22 minutes, until rice is almost but not quite done. Stir midway through, and add a little additional water if needed.
- Rinse and drain the scallops, in a colander (no need to pat dry).
- Add the peas, scallops and parsley to the rice mixture. Cover and cook on low for a further 5-10 minutes until scallops are done and the paella is steaming hot. Note: Take care not to overcook the scallops.
- Taste and adjust seasonings. Remove bay leaf and sprig of rosemary before serving.
- Serve hot with fresh lemon wedges at the table. Accompany the paella with slices of fresh buttered sourdough or country bread and a nice glass of wine (I served a red California cabernet sauvignon). Enjoy!
SHRIMP AND SCALLOP EASY PAELLA
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h20m
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.
SCALLOP AND CHILE PAELLA
Make and share this Scallop and Chile Paella recipe from Food.com.
Provided by Tarteausucre
Categories Spanish
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat half the olive oil in a paella pan over medium to high heat. Add the scallops and saute for 3 minutes. Set the scallops aside and discard the pan juices.
- Add the remaining olive oil to the pan, and cook the onion and garlic for about 5 minutes over medium heat. Add the rice and cook for a further 5 minutes. Mix in the broth, saffron, salt, and pepper and cook for 10 minutes.
- Add the roasted red bell peppers and the chilies and cook for a further 10 minutes. Add the artichoke hearts and scallops and cook for 5 minutes, or until the broth has been absorbed and the rice is tender.
- Garnish with lemon wedges or additional roasted sweet red bell pepper strips, and serve.
Nutrition Facts : Calories 393.2, Fat 11.1, SaturatedFat 1.7, Cholesterol 26.2, Sodium 539.4, Carbohydrate 51.9, Fiber 5, Sugar 2.6, Protein 21.5
SCALLOP PAELLA
The thing about traditional paella is that it is basically a meal made of your left overs...so here is mine
Provided by TishT
Categories Long Grain Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy, medium size saucepan with tight fitting cover, combine 2 1/4 cups cold water with the rice, 1 tsp salt, the thyme and 1 Tbs butter.
- Bring to boiling, uncovered.
- Reduce heat, simmer covered 15- 20 minutes or util rice is tender and liquid is absorbed.
- In 2 Tbs butter in large skillet add onion and cook until just beginning to turn translucent, then add scallops.
- Saute scallops 5 minutes, turning.
- Add green and red pepper, saute stirring, until pepper and scallops are tender-about 5 minutes Add cooked rice and the salami to scallop mixture.
- Simmer, covered, 5 minutes.
Nutrition Facts : Calories 361.2, Fat 7.1, SaturatedFat 2.8, Cholesterol 56, Sodium 487, Carbohydrate 46.1, Fiber 2.1, Sugar 3.6, Protein 26.5
SCALLOP PAELLA
Steps:
- Cook half of onion with half of saffron in 1 tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion begins to soften, 6 to 8 minutes. Stir in couscous, then add water and 1/2 teaspoon salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes.
- While couscous stands, cook bell pepper and remaining onion in 2 teaspoons oil with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining saffron in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, 10 to 12 minutes.
- Pat scallops dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté 8 scallops, turning over once, until golden brown and just cooked through, 3 to 4 minutes total. Transfer to a plate and keep warm, loosely covered with foil. Wipe out skillet and heat remaining 2 teaspoons oil, then sauté remaining 8 scallops, transferring to plate.
- Heat a dry deep 12-inch heavy skillet over moderately high heat until hot, then cook mussels, covered, shaking skillet occasionally, until mussels just open wide, 3 to 5 minutes. (Discard any mussels that remain unopened after 5 minutes.) Transfer mussels to a bowl with a slotted spoon, then add clams to skillet and cook, covered, shaking skillet occasionally, until clams just open wide, 6 to 10 minutes. (Discard any clams that remain unopened after 10 minutes.) Add shrimp to clams along with chorizo, mussels, cooked vegetables, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring, until shrimp is just cooked through, about 1 minute. Stir in couscous, scallops, and peas until heated through.
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