Simple Paella with Shrimp and Scallops
Votes: 3

Time: 1 hour 20 min.
Complexity: average
Servings: 6
Complexity: average
Servings: 6
Simple paella with shrimp and scallops - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 rings of dried meat, sliced into circles chorizo sausages (about 170 gr.)
- 1.5 cups white rice
- 900 g raw peeled large shrimp
- 450 g of sea scallops
- 6 cups chicken broth
- 3 tbsp. l. olive oil
- 1 medium onion, chopped
- 4 finely chopped garlic cloves
- 1 red pepper, seeded, stemmed and thinly sliced
- 1 green pepper, seeded, stemmed and thinly sliced
- 1 tsp saffron (pistils only)
- 1 can (280 g) diced tomatoes with chili pepper
- 3 tablespoons tomato paste
- Salt and ground black pepper
- 1/3 cup chopped parsley leaves
- Lemon wedges for garnish
We recommend
Recipes with similar ingredients: rice, shrimps, scallops, chili pepper, tomatoes, chorizo sausage, onions, garlic, tomato paste, lemon, saffron, parsley
Cooking the dish according to the recipe:
- In a medium saucepan, bring chicken broth to a boil.
In a separate large saucepan or paella pan, heat the oil over medium-high heat. Add the onion, garlic, pepper, saffron, and chorizo. Cook for 6 minutes, until the vegetables are tender and the chorizo is golden brown. - Add the rice, tomatoes, and tomato paste, stir well, and cook for 5 minutes. Gradually pour in the boiling chicken broth, stirring continuously after each addition, until the broth is completely absorbed.
Cover the paella pan with aluminum foil and cook for 20-25 minutes, until the rice is tender. Add the shrimp and scallops and cook, covered, for another 5-7 minutes.
Garnish with chopped parsley and lemon wedges.
Recipe author - Ingrid Hoffman (Ingrid Hoffmann) chef, presenter, producer
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