Prep 10 mins
Cook 35 mins
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!
- 2 lbs sea scallops, thawed if frozen (or use a mixture of shrimp and scallops)
- 1 1⁄2 cups diced bell peppers (I used a mixture of green, red and orange bell peppers)
- 2 stalks celery & leaves, chopped
- 1⁄2 cup chopped yellow onion
- 4 green onions, roughly chopped
- 2 garlic cloves, minced
- 4 -6 tablespoons good quality extra virgin olive oil
- 3 tablespoons butter
- 1 1⁄2 cups basmati rice, rinsed and drained
- 3 cups water (plus a little more water, if needed)
- 1 (16 ounce) can diced tomatoes, undrained
- 2 tablespoons chicken bouillon granules (such as Knorr)
- 1 bay leaf
- 1 small fresh rosemary sprigs or 1 pinch dried rosemary
- 1⁄4 teaspoon saffron threads or 1⁄4 teaspoon ground turmeric
- 2 dashes cayenne pepper
- 1 pinch red pepper flakes
- 1 pinch cajun seasoning
- 1 pinch Old Bay Seasoning
- 1 pinch salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 cup fresh sugar snap pea (one handful)
- 1 1⁄2 cups frozen peas, thawed
- 1⁄4 cup chopped fresh parsley
- 2 fresh lemons, cut into wedges (to serve)
- 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!