Scallop and Chile Paella Recipe

Name: Scallop and Chile Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup olive oil; 16 ounces scallops; 1 large onion, chopped; 2 garlic cloves, minced; 1 ½ cups rice; 3 ¼ cups fish stock; ¼ 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)

Servings: persons

¼ cup olive oil
16 ounces scallops
1 large onion, chopped
2 garlic cloves, minced
1 ½ cups rice
3 ¼ cups fish stock
¼ 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)

1
Heat half the olive oil in a paella pan over medium to high heat.
2
Add the scallops and saute for 3 minutes.
3
Set the scallops aside and discard the pan juices.
4
Add the remaining olive oil to the pan, and cook the onion and garlic for about 5 minutes over medium heat.
5
Add the rice and cook for a further 5 minutes.
6
Mix in the broth, saffron, salt, and pepper and cook for 10 minutes.
7
Add the roasted red bell peppers and the chilies and cook for a further 10 minutes.
8
Add the artichoke hearts and scallops and cook for 5 minutes, or until the broth has been absorbed and the rice is tender.
9
Garnish with lemon wedges or additional roasted sweet red bell pepper strips, and serve.

494

kcal

Calories

Fat

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: ¼ cup olive oil, 16 ounces scallops, 1 large onion, chopped, 2 garlic cloves, minced, and more.

Yes, Scallop and Chile 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.

Scallop and Chile Paella

How did you like this recipe?

Frequently Asked Questions