1 lb cured chorizo sausage, cut into 1/2 inch pieces
1 lb small peeled shrimp
1 lb sea scallops, halved
1 and 1/2 cup frozen peas, thawed
2 tsp smoked paprika
1/2 cup finely chopped parsley
Instructions
In a large dutch oven, heat 2 tbsp olive oil over low heat. Add the rice and 1 tsp salt and cook, stirring, for 2 minutes. Add the broth and bring to a boil. Lower the heat, cover and simmer for 10 minutes, let stand for 20 min.
Meanwhile, in a large skillet, heat 2 tbsps olive oil over medium heat. Add the onions and bell pepper and cook until softened, about 8 minutes. Transfer to a medium bowl and cover to keep warm
In the same skillet, heat the remaining 2 tbsps olive oil over medium heat. Add the chorizo and cook, stirring, until browned, about 3 minutes. Add the shrimp and scallops and cook until the shrimp are pink and the scallops are opaque, about 3 minutes; season with salt. Add the peas and paprika, then the cooked veggies, rice and the parsley; season with salt and pepper.
Originally Submitted
11/21/2010
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