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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Hearty Paella from Spain Ingredients:
1/4 cup olive oil |
16 ounces scallops |
1 large onion, chopped |
2 garlic cloves, minced |
1 1/2 cups rice |
3 1/4 cups fish stock |
1/4 teaspoon saffron |
salt and pepper |
1 red bell pepper, roasted and cut in strips |
18 mild green canned chilies |
1 (14 ounce) can artichoke hearts, drained and sprinkled with lemon juice |
lemon wedge (optional) |
Directions:
1. Heat half the olive oil in a paella pan over medium to high heat. Add the scallops and saute for 3 minutes. Set the scallops aside and discard the pan juices.
2. Add the remaining olive oil to the pan, and cook the onion and garlic for about 5 minutes over medium heat. Add the rice and cook for a further 5 minutes. Mix in the broth, saffron, salt, and pepper and cook for 10 minutes.
3. Add the roasted red bell peppers and the chilies and cook for a further 10 minutes. Add the artichoke hearts and scallops and cook for 5 minutes, or until the broth has been absorbed and the rice is tender.
4. Garnish with lemon wedges or additional roasted sweet red bell pepper strips, and serve.
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