SCALLOP PAELLA
Steps:
- Cook half of onion with half of saffron in 1 tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion begins to soften, 6 to 8 minutes. Stir in couscous, then add water and 1/2 teaspoon salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes.
- While couscous stands, cook bell pepper and remaining onion in 2 teaspoons oil with 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining saffron in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, 10 to 12 minutes.
- Pat scallops dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté 8 scallops, turning over once, until golden brown and just cooked through, 3 to 4 minutes total. Transfer to a plate and keep warm, loosely covered with foil. Wipe out skillet and heat remaining 2 teaspoons oil, then sauté remaining 8 scallops, transferring to plate.
- Heat a dry deep 12-inch heavy skillet over moderately high heat until hot, then cook mussels, covered, shaking skillet occasionally, until mussels just open wide, 3 to 5 minutes. (Discard any mussels that remain unopened after 5 minutes.) Transfer mussels to a bowl with a slotted spoon, then add clams to skillet and cook, covered, shaking skillet occasionally, until clams just open wide, 6 to 10 minutes. (Discard any clams that remain unopened after 10 minutes.) Add shrimp to clams along with chorizo, mussels, cooked vegetables, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring, until shrimp is just cooked through, about 1 minute. Stir in couscous, scallops, and peas until heated through.
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Ssg Reverand Eagle
[email protected]This is my go-to recipe for paella. It's always a crowd-pleaser.
Stephen Odhiambo Ouma
[email protected]I made this paella for a potluck and it was a huge hit. Everyone loved it!
Bamikole Sesan
[email protected]This paella is a bit time-consuming to make, but it's worth the effort. It's a delicious and impressive dish.
Santana Baker
[email protected]I'm not a huge fan of seafood, but I loved this paella. The scallops were cooked perfectly and the rice was very flavorful.
Phume Mngadi
[email protected]This paella is so flavorful and delicious. I love the crispy rice at the bottom of the pan.
Fiaz Ahmad
[email protected]I love the combination of seafood and rice in this paella. It's a perfect dish for a special occasion.
Shaon gaming
[email protected]This paella is a great way to impress your guests. It's beautiful and delicious, and it's sure to be a hit.
tanoli baba ibrahim tanoli
[email protected]This was my first time making paella and it turned out great! The instructions were easy to follow and the dish was full of flavor. I will definitely be making this again.
Taye Abass
[email protected]I love this recipe! The saffron gives the paella such a beautiful color and flavor. I always get compliments when I make it.
Samukelisiwe Natacia
[email protected]This paella was delicious and easy to make. I used frozen scallops and it still turned out great. I will definitely be making this again.
MD: Omar Faruk khan
[email protected]The flavors in this paella were amazing! The scallops were tender and juicy, and the rice was cooked to perfection. I would highly recommend this recipe to anyone who loves seafood.
Tingan Cyrus
[email protected]This scallop paella was a hit at my dinner party! The seafood was cooked perfectly and the rice was flavorful and moist. I will definitely be making this again.