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How To Prepare Easy Shrimp and Scallop Paella ?


Preparation time: 20 mins

Cooking time: 40 mins

Serving: 6


  • 6 cups low-sodium chicken broth
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, chopped
  • 5 cloves garlic, minced, divided
  • 1 red bell pepper, seeded, ribbed and thinly sliced
  • 1 green bell pepper, seeded, ribbed and thinly sliced
  • 1 teaspoon Spanish saffron threads plus a pinch, divided
  • 4 links Spanish dry-cured chorizo (about 6 ounces), sliced
  • 1½ cups short or medium-grain white rice
  • 1 (10-ounce) can diced tomatoes with chiles
  • 3 tablespoons tomato paste
  • Kosher salt and freshly ground black pepper
  • 2 pounds raw, peeled large shrimp
  • 1 pound sea scallops, patted dry
  • 1/3 cup flat-leaf parsley leaves, chopped, for serving
  • Lemon wedges, for serving


  1. In a medium saucepan, heat the chicken broth until boiling.
  2. In a separate large skillet or paella pan over medium-high heat, heat 3 tablespoons of oil. When the oil is hot, add the onion, garlic, peppers, 1 teaspoon saffron and chorizo. Cook for 6 minutes or until the vegetables are soft and the chorizo is browned.
  3. Stir in the rice, diced tomatoes and tomato paste until well-mixed, and cook for 5 minutes. Add the boiling chicken broth, little by little, stirring each addition constantly until the broth is almost absorbed. Add salt and pepper to taste. Reserve 1/4 cup of the chicken broth in a large bowl.
  4. Cover the pan with aluminum foil, reduce the heat to medium-low and cook for 20 to 25 minutes, until the rice is tender.
  5. To the reserved broth, add the remaining olive oil, pinch of saffron and salt and pepper. Toss the shrimp and scallops into the bowl for the flavors to marry.
  6. Remove the aluminum foil from the pan and add the seafood and broth mixture, spreading it out over the rice. Cover with the aluminum foil and let simmer for 5 to 7 minutes, until the seafood is cooked through.
  7. Garnish with chopped parsley and lemon wedges before serving.

Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link