Scallop And Chile Paella Recipes

SHRIMP AND SCALLOP EASY PAELLA

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.

PAELLA WITH SEAFOOD, CHICKEN, AND CHORIZO

Steps:

• Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of chicken; marinate for 30 minutes so the flavor can sink in a bit.
• Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.
• Return the pan to the stove and lower the heat to medium. Make a sofrito by sauteing the garlic, onion, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto.
• Add the shrimp, lobster, clams, the reserved chicken, and the chorizo. Give the paella a couple of good stirs to tuck in all the pieces and just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 minutes, until the paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes, and garnish with parsley. Serve with lemon wedges.

MARIA'S PAELLA

Steps:

• Heat olive oil in a very large skillet or paella pan over medium-high heat until it begins to smoke. Place chicken thighs skin-side down into oil and sear until golden brown on both sides, about 5 minutes; set aside.
• Stir in onion and garlic, and cook until the onion has softened and turned translucent, about 1 minute. Add green and red bell peppers, calamari, and small shrimp; cook for 2 minutes more.
• Stir in salt, saffron, tomatoes, peas, rice, and water until well combined. Add chicken thighs, and simmer for 15 minutes over medium-high heat, stirring frequently to make sure rice does not stick.
• Decoratively nestle clams and jumbo shrimp into the rice. Reduce heat to medium-low, cover, and simmer for 10 minutes. Place the scallops into the paella, recover, and continue simmering until the rice is tender and the scallops firm and opaque, about 5 minutes. Garnish with lemon wedges to serve.

AUTHENTIC SEAFOOD PAELLA

Steps:

• Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
• Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
• Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.

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.

SCALLOP AND CHILE PAELLA

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.