Fabulous Mediterranean-Style Scallop Paella

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!

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 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)

Directions

1. Preheat a large dutch oven or paella pan on the stove-top over low heat for about 3-5 minutes.
2. 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.
3. 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.
4. Rinse and drain the scallops, in a colander (no need to pat dry).
5. 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.
6. Taste and adjust seasonings. Remove bay leaf and sprig of rosemary before serving.
7. 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!