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.)
Scallop and Shrimp Paella
** Adapted from Easy Lobster Paella
- 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)
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…)
- Ever re-created a meal from vacation?
- What would you put in your paella (veg, chorizo, chicken?)