Fabulous Mediterranean-Style Scallop Paella Recipe

Name: Fabulous Mediterranean-Style Scallop Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs sea scallops, thawed if frozen (or use a mixture of shrimp and scallops); 1 1/2 cups diced bell peppers (I used a mixture of green, red and orange bell peppers); 2 stalks celery & leaves, chopped; 1/2 cup chopped yellow onion; 4 green onions, roughly chopped; 2 garlic cloves, minced; 4 -6 tablespoons good quality extra virgin olive oil; 3 tablespoons butter; 1 1/2 cups basmati rice, rinsed and drained; 3 cups water (plus a little more water, if needed); 1 (16 ounce) can diced tomatoes, undrained; 2 tablespoons chicken bouillon granules (such as Knorr); 1 bay leaf; 1 small fresh rosemary sprigs or 1 pinch dried rosemary; 1/4 teaspoon saffron threads or 1/4 teaspoon ground turmeric; 2 dashes cayenne pepper; 1 pinch red pepper flakes; 1 pinch cajun seasoning; 1 pinch Old Bay Seasoning; 1 pinch salt; 1/2 teaspoon fresh ground black pepper; 1/2 cup fresh sugar snap pea (one handful); 1 1/2 cups frozen peas, thawed; 1/4 cup chopped fresh parsley; 2 fresh lemons, cut into wedges (to serve)

Servings: persons

2 lbs sea scallops, thawed if frozen (or use a mixture of shrimp and scallops)
1 1/2 cups diced bell peppers (I used a mixture of green, red and orange bell peppers)
2 stalks celery & leaves, chopped
1/2 cup chopped yellow onion
4 green onions, roughly chopped
2 garlic cloves, minced
4 -6 tablespoons good quality extra virgin olive oil
3 tablespoons butter
1 1/2 cups basmati rice, rinsed and drained
3 cups water (plus a little more water, if needed)
1 (16 ounce) can diced tomatoes, undrained
2 tablespoons chicken bouillon granules (such as Knorr)
1 bay leaf
1 small fresh rosemary sprigs or 1 pinch dried rosemary
1/4 teaspoon saffron threads or 1/4 teaspoon ground turmeric
2 dashes cayenne pepper
1 pinch red pepper flakes
1 pinch cajun seasoning
1 pinch Old Bay Seasoning
1 pinch salt
1/2 teaspoon fresh ground black pepper
1/2 cup fresh sugar snap pea (one handful)
1 1/2 cups frozen peas, thawed
1/4 cup chopped fresh parsley
2 fresh lemons, cut into wedges (to serve)

1
Preheat a large dutch oven or paella pan on the stove-top over low heat for about 3-5 minutes.
2
Now, add the olive oil and butter to the pan. Saute bell peppers, celery, onion and garlic in the fat over medium to med-high heat, just until celery and onions are barely softened.
3
Add the rice, water, diced tomatoes, Knorr chicken granules, bay leaf, rosemary, saffron and seasonings. Cover and simmer gently over low heat for about 18-22 minutes, until rice is almost but not quite done. Stir midway through, and add a little additional water if needed.
4
Rinse and drain the scallops, in a colander (no need to pat dry).
5
Add the peas, scallops and parsley to the rice mixture. Cover and cook on low for a further 5-10 minutes until scallops are done and the paella is steaming hot. Note: Take care not to overcook the scallops.
6
Taste and adjust seasonings. Remove bay leaf and sprig of rosemary before serving.
7
Serve hot with fresh lemon wedges at the table. Accompany the paella with slices of fresh buttered sourdough or country bread and a nice glass of wine (I served a red California cabernet sauvignon). Enjoy!

1622

kcal

Calories

110

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 lbs sea scallops, thawed if frozen (or use a mixture of shrimp and scallops), 1 1/2 cups diced bell peppers (I used a mixture of green, red and orange bell peppers), 2 stalks celery & leaves, chopped, 1/2 cup chopped yellow onion, and more.

Yes, Fabulous Mediterranean-Style Scallop Paella falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fabulous Mediterranean-Style Scallop Paella

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