I love paella. I used to order it when we went to our favorite tapas restaurant. I thought it was probably too time consuming to make myself. I was wrong! Grant it, there are paella recipes that have extensive ingredients that need loads of time to chop up and saute, but I ran across a recipe yesterday (that I changed up, of course) that has minimal ingredients, but big flavor. And the best part? It’s a one skillet – or paella pan – meal.
Lemon, Shrimp, Scallop and Garlic Paella
- 3 TBSP. Extra Virgin Olive Oil
- 5 cloves of garlic, minced
- 2 large ripe tomatoes, seeded and chopped
- 1-1/2 C. rice (I use abborio rice for its creamy consistency – you can also use any short grain rice)
- 16 oz. uncooked medium shrimp, peeled and deveined
- 3-1/2 C. vegetable stock (warm)
- 1/2 tsp. saffron
- 8 oz. scallops (I use bay scallops for their smaller size, but feel free to use sea scallops)
- 3 TBSP. capers, drained (Use large capers if you can.)
- Juice of 1/2 lemon
- 1 tsp. grated lemon zest
- 3 TBSP. chopped flat leaf parsley
Heat the oil over medium heat in the pan. Add the minced garlic and cook, stirring frequently for 2 minutes. Be careful – you don’t want to burn the garlic as it will taste bitter! Add the tomatoes and cook for another 5 minutes. Stir in the rice and saute for a further 5 minutes. While the rice is sauteing, take a 1/2 C. of vegetable stock and add saffron. Set aside.
Add the broth, saffron broth, salt and pepper to the rice and cook for approximately 15 minutes.
Add the shrimp, scallops and capers to the rice and saute for another 10-15 minutes until the seafood is cooked through, and the rice has absorbed the broth. It should have a creamy consistency if you are using abborio rice. Remove from heat and add the lemon juice, zest and chopped parsley. Serve!
As the holidays get closer, most of us are short on time. But hey, we can’t live on cookies and eggnog alone during the season of overindulgence. Give this recipe a try. The scallops impart a sweetness that is a great foil for the touch of lemon and the capers. Serve with a nicely chilled pinot grigio. I recommend Francis Ford Coppola’s Bianco. So good!