Fabulous Mediterranean-style Scallop Paella

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 lbs sea scallops, thawed if frozen (or use a mixture of shrimp and scallops)
• 1 1/2 cups diced bell peppers (i used a mixture of green, red and orange bell peppers)
• 2 stalks celery & leaves, chopped
• 1/2 cup chopped yellow onion
• 4 green onions, roughly chopped
• 2 garlic cloves, minced
• 4 -6 tablespoons good quality extra virgin olive oil
• 3 tablespoons butter
• 1 1/2 cups basmati rice, rinsed and drained
• 3 cups water (plus a little more water, if needed)
• 1 (16 ounce) can diced tomatoes, undrained
• 2 tablespoons chicken bouillon granules (such as knorr)
• 1 bay leaf
• 1 small fresh rosemary sprigs or 1 pinch dried rosemary
• 1/4 teaspoon saffron threads or 1/4 teaspoon ground turmeric
• 2 dashes cayenne pepper
• 1 pinch red pepper flakes
• 1 pinch cajun seasoning
• 1 pinch old bay seasoning
• 1 pinch salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup fresh sugar snap pea (one handful)
• 1 1/2 cups frozen peas, thawed
• 1/4 cup chopped fresh parsley
• 2 fresh lemons, cut into wedges (to serve)

Recipe

• 1 preheat a large dutch oven or paella pan on the stove-top over low heat for about 3-5 minutes.
• 2 now, add the olive oil and butter to the pan. saute bell peppers, celery, onion and garlic in the fat over medium to med-high heat, just until celery and onions are barely softened.
• 3 add the rice, water, diced tomatoes, knorr chicken granules, bay leaf, rosemary, saffron and seasonings. cover and simmer gently over low heat for about 18-22 minutes, until rice is almost but not quite done. stir midway through, and add a little additional water if needed.
• 4 rinse and drain the scallops, in a colander (no need to pat dry).
• 5 add the peas, scallops and parsley to the rice mixture. cover and cook on low for a further 5-10 minutes until scallops are done and the paella is steaming hot. note: take care not to overcook the scallops.
• 6 taste and adjust seasonings. remove bay leaf and sprig of rosemary before serving.
• 7 serve hot with fresh lemon wedges at the table. accompany the paella with slices of fresh buttered sourdough or country bread and a nice glass of wine (i served a red california cabernet sauvignon). enjoy!