SCALLOP PAELLA

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SCALLOP PAELLA image

Categories     Shellfish     Sauté     Low Fat

Yield 6 servings

Number Of Ingredients 15

1 large onion, chopped
1/4 teaspoon crumbled saffron threads
3 tablespoons vegetable oil
2 cups pearl (Israeli) couscous (10 oz)
2 3/4 cups water
1 1/4 teaspoons salt
1 red bell pepper, cut into 1/4-inch dice
1/2 teaspoon black pepper
16 sea scallops (1 1/4 lb total), tough muscle removed from side of each if necessary
12 mussels (preferably cultivated; 2/3 lb), scrubbed and beards removed
8 small hard-shelled clams (about 2 inches in diameter), scrubbed well
2 oz medium shrimp in shell (31 to 35 per lb), peeled and deveined
2 oz Spanish chorizo (cured spiced pork sausage), quartered lengthwise, then cut crosswise into 1/4-inch pieces
1/2 cup frozen peas, thawed
Garnish: fresh parsley sprigs

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.

Theekshana Tennage
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This paella is a must-try! It's so flavorful and delicious.


mahabub sarker
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I've made this paella several times and it's always a hit with my family and friends.


Crystal Libson
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This paella is so easy to make and it's absolutely delicious.


Hkr Khan
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This paella was amazing! I will definitely be making it again.


Godfrey Azwidohwi
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I love this paella! It's so flavorful and satisfying.


Nabaina Suryabamsi
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This paella is delicious and easy to make. I highly recommend it!


badmews
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I've made this paella several times and it's always a crowd-pleaser. It's a great dish to serve for a special occasion.


Grant Cosmetics
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This paella is so flavorful and satisfying. I love the combination of seafood and vegetables.


Md Parvis
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I love how easy this paella is to make. It's a great weeknight meal that the whole family will enjoy.


Momin Hossain
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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.


Bc Maya
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I made this paella for a dinner party and it was a huge hit! Everyone loved it. The saffron gave it such a beautiful color and flavor.


Shafikulislam Bilu
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This paella was absolutely delicious! The scallops were cooked perfectly and the flavors were amazing. I will definitely be making this again.