Fabulous Mediterranean-Style Scallop Paella

READY IN: 45mins




  • 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!