Simple paella with shrimp and scallops – detailed recipe. Recipe author – Ingrid Hoffman (Ingrid Hoffmann) chef, host, producer Share with friends: 
Time: one hour. 20 minutes. Difficulty: medium Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 rings of sliced jerky sausage chorizo (approximately 170 gr.)
- 1.5 tbsp. white rice
- 900 gr. raw peeled large shrimp
- 450 gr scallops
- 6 tbsp. chicken broth
- 3 tbsp. l olive oil
- 1 medium sized chopped onion
- 4 chopped garlic cloves
- 1 cleaned from seeds and partitions and finely chopped red pepper
- 1 cleaned from seeds and partitions and finely chopped green pepper
- 1 tsp saffron (pistils only)
- 1 can (280 gr.) Diced tomatoes with pepper Chile
- 3 tbsp. l tomato paste
- Salt and ground black pepper
- 1/3 Art. chopped parsley leaves
- Lemon slices for decoration
Recipes with similar ingredients: rice, shrimp, scallops, chili pepper, tomatoes, chorizo sausage, onion, garlic, tomato pasta, lemon, saffron, parsley
Recipe preparation:
- In a medium-sized saucepan, bring the chicken to a boil broth. In a separate large pot or pan for paella on moderately high heat heat oil, put onion, garlic, pepper, saffron and chorizo. Sauté for 6 minutes until vegetables become soft, and the chorizo will not brown.
- Add rice, tomatoes, tomato paste, mix well and cook for 5 minutes Pour in boiling chicken stock, continuously stirring after each serving until the broth is completely soak in. Cover the paella pan with aluminum foil and cook for 20-25 minutes. until the rice is soft. Add shrimp, marine scallops and cook, covering, another 5-7 minutes. Decorate chopped parsley and lemon slices.
