Shrimp And Scallop Easy Paella Recipes

SHRIMP PAELLA

Shrimp Paella image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tbsp. GOYA® Extra Virgin Olive Oil
1 small onion, finely chopped (about 3/4 cup)
1 package (3.5 oz.) GOYA Chorizo, cut in 1/4" slices
1 tsp. GOYA Minced Garlic or 2 cloves garlic, finely chopped
1 package (8 oz.) GOYA Yellow Rice
1/4 cup GOYA Pitted Alcaparrado, rinsed and roughly chopped
3/4 lb. large shrimp, peeled and deveined
10-12 little neck clams
1 jar (4 oz.) GOYA Fancy Pimiento, drained
1 tbsp. finely chopped fresh parsley

Steps:

1. Heat oil in 10"-12" paella pan (or large skillet) over medium-high heat. Add onions and chorizo; cook until onions are tender and chorizo turns golden brown, about 7 minutes. Stir in garlic; cook until fragrant, about 30 seconds more.
2. Add 1 3/4 cups water to pan; bring to boil. Stir in contents of yellow rice mix and alcaparrado. Boil rice mixture 1 minute; tightly cover pan. Reduce heat to medium-low; simmer until rice is tender and water is absorbed, about 25 minutes, adding shrimp and clams after 12 minutes.
3. Arrange pimiento strips over rice; sprinkle with parsley. Serve immediately.

SHRIMP AND SCALLOP EASY PAELLA

Shrimp and Scallop Easy Paella image

Provided by Ingrid Hoffmann

Categories main-dish

Time 1h20m

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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