Quick Paella Recipe
Ingredients
| 2 cups canned low-sodium chicken broth, undiluted | ||
| 1/4 teaspoon threads of saffron, crushed | ||
| Olive oil | 2 Teaspoon, divided | |
| 1/2 pound medium-size fresh shrimp, peeled and deveined | ||
| 1/2 pound sea scallops, cut in half crosswise | ||
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Roasted red peppers | 1 To taste, drained | |
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Arborio rice | 1 Cup (16 tbs), uncooked | |
| Ground red pepper | 1/8 Teaspoon | |
| Whole tomatoes | 1 Can (10oz), undrained | |
| Frozen artichoke hearts | 1 Cup (16 tbs), thawed | |
| 1 cup frozen English peas, thawed | ||
Directions
Combine broth and saffron in a saucepan.
Bring to a boil.
Remove from heat; set aside.
Place 1 teaspoon oil in a nonstick skillet; place over medium-high heat until hot.
Add shrimp; saute 3 minutes or until shrimp turn pink.
Remove from skillet, and keep warm.
Place remaining 1 teaspoon oil in skillet; place over medium-high heat until hot.
Add scallops; saute 2 minutes or until scallops are opaque.
Stir in shrimp, salt, black pepper, and roasted pepper.
Remove from skillet, set aside, and keep warm.
Add onion and garlic to skillet; saute 3 minutes.
Stir in broth mixture, rice, ground red pepper, and tomato.
Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Stir in artichoke hearts, peas, and seafood mixture; cover and cook 5 minutes or until rice is tender and liquid is absorbed, stirring occasionally.
Bring to a boil.
Remove from heat; set aside.
Place 1 teaspoon oil in a nonstick skillet; place over medium-high heat until hot.
Add shrimp; saute 3 minutes or until shrimp turn pink.
Remove from skillet, and keep warm.
Place remaining 1 teaspoon oil in skillet; place over medium-high heat until hot.
Add scallops; saute 2 minutes or until scallops are opaque.
Stir in shrimp, salt, black pepper, and roasted pepper.
Remove from skillet, set aside, and keep warm.
Add onion and garlic to skillet; saute 3 minutes.
Stir in broth mixture, rice, ground red pepper, and tomato.
Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Stir in artichoke hearts, peas, and seafood mixture; cover and cook 5 minutes or until rice is tender and liquid is absorbed, stirring occasionally.
Chef
