Paella must be one of the most iconic Spanish dishes. It might seem complicated, but in reality it’s a pretty simple and very satisfying one pot dish, perfect for something like a dinner party. Seafood paellas are arguably the most traditional, but one of the great things about them is you can alter them to your tastes, for example chicken and chorizo or Shellfish with mussels and King Prawns or any combination in between! Scallops are one of my favourite things so I wanted to to combine them with fiery smoky chorizo.
Paella can be very filling due to the rice, so I like having a smallish portion with a piece of bread to mop up the juices or a lovely green salad instead.
- 100g chorizo, chopped in about 5mm thick slices
- 100g frozen/fresh peas
- 12-16 queenie scallops, cleaned and the roe removed.
- 1 onion, finely diced
- 3 cloves garlic, crushed
- 2 tsp pimenton
- 1L chicken or fish stock
- 300g paella rice
- 1/2 green pepper deseeded and cut in to 1cm squares
- 1 red pepper cut as per green pepper
- 1 red chilli, finely sliced
- 1 tbsp olive oil
- salt and pepper to taste
- lemon wedges to serve
- Heat the oil the a large paella pan or heavy based frying pan. Then add the diced onion, garlic, chilli, peppers and chorizo and fry on a medium heat until the onions have softened and the chorizo is beginning to leak that lovely red oil into the pan.
- Add the rice and the pimenton to the pan and stir until all the rice is coated and starting to take on the flavour.
- Add enough stock to cover the rice, after 15 minutes add the rest of the stock and leave to simmer for another 10 minutes.
- Add the scallops and peas and mix in to the rice, and leave for about 5minutes, or until the scallops are just cooked.
- Season to taste and serve!
Happy eating 🙂
If you’re looking for some other dishes inspired by Paella take a look at these
Cauliflower Paella from Natural Kitchen Adventures
Healthy Paella from The Healthy Heart