Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 lb. scallops, cleaned and trimmed
- 2 cups short-grain rice
- 4 cups chicken broth
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup frozen peas
- 1/4 cup tomato paste
- 1 tsp. smoked paprika
- 1/2 tsp. saffron threads
- 1/4 cup olive oil
- Salt and pepper to taste
- Lemon wedges for serving
Special equipment needed:
- Paella pan or large skillet with a lid
Step-by-step instructions:
1. In a small bowl, soak saffron threads in 1/4 cup of hot water for 10 minutes.
2. In a paella pan or large skillet, heat olive oil over medium-high heat.
3. Add onion and garlic and sauté until translucent.
4. Add red and green bell peppers and sauté for 5 minutes until softened.
5. Add tomato paste, smoked paprika, and saffron with the water it was soaked in. Stir to combine.
6. Add rice and stir until coated with the tomato mixture.
7. Pour in chicken broth and stir to combine.
8. Bring to a boil, then reduce heat to low and cover with a lid.
9. Simmer for 20 minutes or until the rice is cooked and the liquid has been absorbed.
10. Add shrimp, scallops, and frozen peas to the pan. Stir to combine.
11. Cover with a lid and cook for an additional 5-7 minutes or until the shrimp and scallops are cooked through.
12. Season with salt and pepper to taste.
13. Serve with lemon wedges.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 10g
Carbohydrates: 60g
Protein: 30g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or seafood broth.
- Frozen peas can be substituted with fresh or canned peas.
- Saffron threads can be substituted with turmeric powder.
Variations:
- Add mussels or clams to the paella.
- Use chorizo or chicken instead of shrimp and scallops.
- Add diced tomatoes for extra flavor.
Tips and tricks:
- Use a paella pan for the best results.
- Don't stir the rice too much while it's cooking to avoid it becoming mushy.
- Let the paella rest for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the paella in the paella pan for a rustic presentation.
Garnishes:
Garnish with fresh parsley or cilantro.
Pairings:
Serve with a crisp white wine, such as Albariño or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Grilled vegetables
- Caesar salad
Troubleshooting advice:
- If the rice is too dry, add a little more broth or water.
- If the rice is too wet, remove the lid and let it cook for a few more minutes.
Food safety advice:
- Make sure the shrimp and scallops are cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Paella is a traditional Spanish dish that originated in Valencia. It's typically made with rice, saffron, and a variety of meats and seafood.
Flavor profiles:
Savory, smoky, and slightly sweet from the bell peppers.
Serving suggestions:
Serve the paella family-style in the center of the table for a festive meal.
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Region: Spanish