Total Time
30mins
Prep 10 mins
Cook 20 mins

Traditional Spanish Paella made quick.

Ingredients Nutrition

Directions

  1. Heat half the oil over medium heat in a large fry pan. Add the shrimp to the oil and saute until the shrimp turns pink.
  2. Remove shrimp and add a little more oil and saute the scallops for 5 minutes or until lightly brown.
  3. Remove scallops and repeate saute with the chicken.
  4. Add the garlic and onion to the pan and cook over low heat until the onion is light brown.
  5. Stir in the tomatoes, saffron, paprika and hot sauce and simmer for 4-5 minutes.
  6. Add the rice and stir to coat grains well.
  7. Stir in chicken broth and tomato juice and bring to a boil.
  8. Cover and simmer over low heat for 20 minutes.
  9. Add shrimp, scallops and chicken. Stir and cook for 5 minutes.
  10. Add corn and peas and continue to cook over low heat until rice is light and fully cooked.
  11. Season with salt and pepper to taste.

Reviews

(1)
Most Helpful

Added chopped onion and red and green bell peppers. I used brown rice instead of white. The colour of the rice wasn't very outstanding so next time I'll add a few drops of yellow food colouring. My rice was slightly soggy but getting the ratio of liquid to brown rice takes some practice so I don't fault the recipe for this. It's just a matter of experience. This was is a flavourful one pot meal that was fairly easy to throw together and was enjoyed by everyone.

WizzyTheStick September 02, 2007

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