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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kingsize okon
[email protected]I can't wait to make this paella again!
Joe Clover
[email protected]I've never made paella before, but this recipe made it easy.
Lukwago Abdul
[email protected]This paella is perfect for a special occasion.
Khatija Mehmood
[email protected]I'm not a big fan of seafood, but I really enjoyed this paella.
Tyab Sha
[email protected]This paella was a great way to use up leftover seafood.
kierra aiken
[email protected]I found the recipe to be a bit confusing, but the paella turned out well in the end.
Hayden Mccrea
[email protected]The scallops were a bit overcooked, but the rest of the paella was delicious.
calvin musabila
[email protected]The paella was a bit too salty for my taste, but overall it was a good dish.
Viktor M.
[email protected]This is the best paella I've ever had. I highly recommend it!
tyson trenberth
[email protected]I love how this paella is packed with flavor. The scallops are tender and juicy, and the combination of vegetables and spices is perfect.
Imran khan i
[email protected]The instructions were easy to follow, and the dish turned out beautifully.
md Zashim
[email protected]I've made this paella several times now, and it's always a crowd-pleaser.
Idris Liranzo
[email protected]This scallop paella was a hit at my dinner party! The flavors were incredible, and the scallops were cooked perfectly.