Shrimp and Scallop Paella

It’s no secret that Kevin and I fell in love with paella in Barcelona.  How could we not?  We already love one-pot meals, so we were destined to love this masterpiece with the perfect amount of seafood and spice.

Upon our return, the hubs requested paella at home. I accept this challenge!

The problem?  Paella’s expensive!  With Kevin’s approval, I had free reign of the grocery store.  Scallops not on sale?  Who cares!  Shrimp not on sale either?  A girl needs variety!  Saffron at regular grocery store sells for $280 per ounce?  Well… I’ll just buy 0.035 oz for $6 at Trader Joe’s instead.  (That little TJ’s bottle is just a hair over this recipe’s saffron requirements.)

paella

Scallop and Shrimp Paella

** Adapted from Easy Lobster Paella 

Ingredients:

  •  2 tsp & 2 tsp butter, divided (I used Earth Balance spread)
  •  1 large yellow onion
  •  1 bell pepper (red recommended)
  •  1-2 cloves minced garlic
  •  1.5 cups white rice (I used brown, but it did not cook quickly enough.)
  •  4 cups vegetable broth (Trader Joe’s low-sodium is the best!)
  •  ½ tsp saffron threads, crushed
  •  dash of crushed red pepper flakes
  •  1 tsp salt
  •  ½ tsp ground black pepper
  •  ½ lb bay scallops (minis)
  •  ½ lb peeled shrimp
  •  1 cup frozen peas (canned might work too)
paella

Directions:

Preheat the oven to 425 degrees F.

Melt 2 tsp butter in a large ovenproof Dutch oven on medium heat. Once melted, cook the scallops and shrimp in two batches.  Cook these for approximately 3 minutes per batch.  Transfer to a plate and set aside.  Quickly wipe the pan.

Melt the remaining butter in the same Dutch oven on medium heat. Once melted, cook the onions about 4 minutes. Add the bell pepper and cook 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, vegetable broth, saffron, crushed red pepper, salt, and pepper.  Bring this mixture to a boil.

Cover the pot and place it in the oven for 15 minutes.  Remove the pot to gently stir the paella mixture.  Return the pot to the oven uncovered until the rice is cooked (approximately 10-15 minutes).

Return the paella to the stove top and turn on the burner for only about 30 seconds to get it warm again. Fold in the scallops, shrimp, and peas. Cover the paella, and allow it to steam for about 10 minutes with the burner OFF.

Serve with sangria.  (Oh come on, you knew I was going to say that…)

paella

  • Ever re-created a meal from vacation?
  • What would you put in your paella (veg, chorizo, chicken?)

 

 

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12 Responses to Shrimp and Scallop Paella

  1. I’ve only ever made paella once, and I’ll admit it was sort of a failure. I used a traditional paella pan, but it was the first time it had been used and I guess it wasn’t properly “broken in”. I added shrimp, but next time I want to do scallops!

  2. Every once in a while I say “screw it” and indulge in making a big homecooked meal for no reason at all. Sometimes it’s just worth it!

  3. Oh, the ridiculous amounts that I’m sometimes willing to pay for good food… It’s a good thing that I’m not an overly-exuberant spender in other areas, or I’m pretty sure I’d be broke and homeless…

  4. I wish I ate shrimp because that looks SO good right now!! I’ve never tried a paella but maybe a veg one would be nice!! Loving all of the colours in yours! YUM.

  5. I’ve never had Paella before but it looks awesome.

  6. I’ve made paella before & it was delicious. I’d make it again, but it’s not in our budget. haha. Yours looks very good!

  7. Delicious! I’d definitely go for a seafood paella just like yours!
    One time we tried to recreate Pad Thai from our adventures in Thailand. After hours of preparation, it tasted so bad we couldn’t even eat it!

  8. I fell in love with Barcelona in Barcelona. :)

    This looks awesome – you CANNOT find good paella in ATL, so I need to try my hand at it at home.

    when I got back from Italy I was making “healthified” Italian food like it was my j-o-b.

  9. I never heard of Paella but that looks delicious! Do you have any leftovers? (:

  10. I never ordered paella in Barcelona because I never knew how to eat it/cut it/peel it appropriately with the eyes on the shrimp. The same goes for fish. I never order fish in Europe due to the fear of the head being attached. I need a lesson on that one. ;-)

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