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Spanish Shrimp and Scallop Paella 


3 and 1/2 cups chicken stock

3 tablespoons extra-virgin olive oil

1 medium yellow onion, chopped

4 garlic cloves, finely chopped

1 red pepper, seeded, ribbed and thinly sliced

1 green pepper, seeded, ribbed and thinly sliced

1 teaspoon saffron

4 links dry-cured chorizo (about 6 ounces), sliced

1 1/2 cups white rice

2 tomatoes, diced

2 chiles, finely diced (optional)

3 tablespoons tomato paste

2 pounds raw, peeled large shrimp

1 pound sea scallops

Salt and pepper

1/3 cup chopped Italian parsley leaves

Lemon wedges, for decoration

Spanish Shrimp and Scallop Paella  clams


1. In a medium saucepan, heat the chicken stock until boiling.

2. In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.

3. Stir in the rice, tomatoes, chilies, and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.

4. Cover the paella and cook until rice is tender and most of the liquid is gone. Add the shrimp and the scallops and cook covered for another 5 minutes.

5. Decorate with the chopped parsley and lemon wedges.

Tip: You can make a homemade chicken stock by browning large chicken pieces in a pot with a little olive oil. The caramelization adds a wonderful brownish hue to the broth. Then boil in water for an hour with two bay leaves, teaspoon black pepper, and tablespoon chicken bouillon.

Tip: Saffron can be expensive and hard to find in some places. One can substitute tumeric. Nevertheless, tumeric adds the color but not the same flavor as saffron.


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