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Ingredients
| olive oil: 1/4 cup |
| scallops: 1 lb |
| onions (chopped): 1/2 cup |
| garlic: 1 clove |
| white rice: 1 1/4 cups |
| fish broth: 3 1/4 cups |
| saffron: 1/4 cup |
| salt: 1 dash |
| black pepper: 1 dash |
| red bell pepper: 1 pepper |
| green sweet peppers: 1 whole pepper |
| canned green chili peppers: 18 oz |
| artichoke hearts: 14 oz |
| lemons (cut into sections): 1 cup |
Chile and Scallop Paella
Credit: www.spain-recipes.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
6 serving(s)
Tags
Heat half the olive oil in a paella pan over medium to high heat. Add the scallops and sauté 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 (reserving a few for the garnish, if wished) 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.