I love paella but always thought it was a complicated dish to make at home. Recently a friend gave me a paella pan to prove how uncomplicated it is to put together. After my first attempt, I stand corrected: this dish is simple and can be easily made in a large saute pan. Once most of the ingredients are prepped, the scallop paella takes about an hour from start to finish.
The recipe calls for sea scallops, but a cheaper protein like shrimp or mussels would be just as tasty. The paella is perfect, with the essential crunchy crust along the bottom and moist almost-creamy rice on top. I fretted about overcooking the scallops, since they are such a delicate protein, but they were moist and full of flavor, thanks to the green chiles and roasted bell peppers.
If you want to celebrate Spring with a Spanish feast, keep reading for the succulent recipe.
1/4 cup olive oil Serves 4-6.
16 oz large scallops
1 large onion, chopped
2 garlic cloves, minced
1 1/2 cups paella or arborio rice
3 1/4 cups fish or chicken broth
1/4 teaspoon saffron
Salt and pepper, to taste
6 ounces roasted red bell pepper, sliced into strips about 1/4-inch wide and 2-inches long
6 ounces canned, diced mild green chiles
14 ounces jarred artichoke hearts, drained and sprinkled with lemon juice
lemon wedges, (optional) to serve
1/4 cup olive oil