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This easy one pot scallops and chorizo paella is packed with flavor and ready fast using simple ingredients and one pan.
Know Before You Scroll
What You’ll Need
Chicken stock, saffron, olive oil, chorizo, onion, garlic, scallops, white wine, parboiled rice, paprika, smoked paprika, parsley
Flavor Profile
Smoky, savory, slightly briny, aromatic
Difficulty Level
Easy
Equipment Needed
Large shallow pan or wide skillet with lid
Top Tip
Don’t overcook the scallops, add them back at the end
Time-Saving Tips
Use parboiled rice for consistent results
Ingredient Swaps
Shrimp can replace scallops
Recipe Notes
First published in 2014, this Easy One-Pot Scallops and Chorizo Paella quickly became a reader favorite. Over the years, it has garnered thousands of shares on social media and consistently receives 5-star reviews. This updated version keeps everything people loved about the original, smoky chorizo, tender scallops, saffron-infused rice, garlic, white wine, and warm paprika, while improving the recipe with two scallop cooking options, brand-new photos, a step-by-step video, and even more helpful tips to guarantee success. Whether you choose the quick one-pan version or the restaurant-style seared scallops method, this recipe delivers rich Spanish-inspired flavor with surprisingly little effort.
Ingredient Notes
Scallops
Best Choice
Large sea scallops for a better sear
Substitutions
Shrimp works well
Rice
Best Choice
Parboiled or converted style rice. In the US, look for Uncle Bens Converted Rice, or Carolina Gold Parboiled Rice. In the UK, buy Uncle Bens Long Grain Rice (not quick cook).
Substitutions
You can use other types of rice but refer to the package instructions for liquid measurements and cooking times.
Chorizo
Best Choice
Spanish-style cured chorizo for smoky flavor
Substitutions
fresh chorizo (cook fully first) or kielbasa
Aromatics
Best Choice
Onion & Garlic
Substitutions
Shallots for a milder taste
Wine
Best Choice
White wine adds acidity and depth
Substitutions
Extra stock with a squeeze of lemon
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Infuse the Stock
Bring 4 cups chicken stock to a gentle simmer and add a pinch of saffron. Let it sit while you cook the rest so the color deepens to a golden hue.
2
Prepare the Scallops
Heat 1 tablespoon olive oil in a large shallow pan or wide skillet over medium-high heat until shimmering.
If making the quick version of this recipe, pat the scallops dry and keep them refrigerated until ready to use. Wait to season them until just before adding them to the rice so they stay juicy and don’t release excess moisture too early.
For the seared scallop version, pat the scallops very dry with paper towels and season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat until just smoking. Sear the scallops in batches without moving them until deeply golden on each side, about 1½ minutes per side. Transfer to a plate and set aside while you finish the rice.
3
Cook the Chorizo Base
Using the same pan, heat 2 tablespoons olive oil in a wide pan. Add 14 ounces sliced chorizo and cook until it releases its oils and starts to brown. Stir in 1 chopped onion and cook until soft, then add 3 cloves chopped garlic for about a minute until fragrant.
4
Build the Rice
Pour in 1 cup white wine and let it reduce by half. Add 2 cups rice and stir until coated and glossy. Pour in the saffron stock, add 1 teaspoon paprika, 1 teaspoon smoked paprika, and half the parsley.
5
Simmer Until Tender
Pour in the white wine and let it reduce by half. Add the rice, stirring to coat in the pan juices and allow the rice to absorb and leftover liquid.
6
Finish and Serve
Add the saffron-infused stock, paprika, smoked paprika, and half the parsley. Bring to a boil, then reduce the heat to low, cover, and simmer for 10–12 minutes.
For the quick version, season the scallops with salt and pepper, then nestle them into the partially cooked rice. Cover again and continue cooking over low heat for 5–7 minutes, until the rice is tender and the scallops are just opaque and cooked through.
For the seared scallop version, continue cooking the rice covered over low heat for a further 5 to 10 minutes, until tender. Remove from the heat and gently fold the seared scallops into the finished rice just before serving.
Perfect Pairings
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Recipe
Easy One Pot Scallops and Chorizo Paella
Ingredients
- 4 cups chicken stock
- 1 pinch saffron threads
- 2 tablespoons olive oil (divided if searing scallops)
- 14 ounces chorizo sausage (sliced)
- 1 large onion (chopped)
- 3 cloves garlic (chopped)
- 14 ounces raw scallops (cleaned and patted dry)
- 1 cup dry white wine
- 2 cups long grain rice (converted or parboiled* – see notes)
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper
- A good handful of fresh parsley (chopped)
Instructions
Quick Method
- In a saucepan, bring the chicken stock to a gentle simmer. Add the saffron threads and let them infuse while you prepare the rest of the dish.
- Heat the olive oil in a large shallow pan or wide skillet over medium-high heat. Add the chorizo and cook until browned and releasing its oils. Stir in the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute, until fragrant.
- Pour in the white wine and let it reduce by half. Stir in the rice, coating it well in the pan juices. Add the saffron-infused stock, paprika, smoked paprika, and half the parsley. Bring to a boil, then reduce the heat to low. Cover and simmer for 10–12 minutes.
- Season the scallops with salt and freshly ground black pepper. Nestle them into the partially cooked rice, cover again, and continue cooking for 5–7 minutes, until the rice is tender and the scallops are just opaque and cooked through.
- Remove from the heat. Sprinkle with the remaining parsley, taste, and season with additional salt and pepper if needed before serving hot.
Seared Scallops Method
- Pat the scallops dry with paper towels. Place them on a clean dish towel-lined plate or baking sheet. Cover with another towel, press gently, and let sit for 10 minutes to remove excess moisture.
- Season the scallops with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat until just smoking. Add half of the scallops in a single layer and cook without moving for about 1½ minutes, until a deep golden crust forms. Flip and cook for another 1½ minutes. Transfer to a plate and tent loosely with foil. Repeat with the remaining oil and scallops.
- In the same pan or a large wide skillet, add the chorizo and cook until browned and releasing its oils. Stir in the onion and cook until softened. Add the garlic and sauté for 1 more minute.
- Pour in the white wine and let it reduce by half. Stir in the rice to coat in the flavorful oils. Add the saffron-infused stock, paprika, smoked paprika, and half the parsley. Bring to a boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, until the rice is tender.
- Remove from the heat and gently fold the seared scallops into the rice. Sprinkle with the remaining parsley, taste, and season with additional salt and pepper if needed before serving immediately.
Tips
Erren’s Top Tips
Use a wide pan so the rice cooks evenly and doesn’t steam too much.Pat scallops completely dry or they won’t brown properly.
Don’t stir the rice once it starts simmering or it can turn sticky.
Taste at the end and adjust seasoning. Chorizo can be salty, so wait before adding extra salt.
If the rice isn’t quite done, add a splash of hot stock and cover for a few more minutes.
Variations & Add-Ins
Swap scallops for shrimp and add them in the last few minutes so they stay tender. Add a handful of frozen peas in the final 5 minutes for color and sweetness. Stir in roasted red peppers for extra depth and a slightly sweet contrast. Finish with a squeeze of lemon juice to brighten everything just before serving.Storage & Freezing
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of stock to loosen the rice. Freezing is not ideal as scallops can become rubbery, but the rice base can be frozen separately.
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FAQs
Can I use regular rice instead of parboiled?
Yes, but cooking times may vary and you may need extra liquid. Parboiled rice gives more consistent results.
Why remove the scallops first?
Scallops cook quickly. Removing them prevents overcooking and keeps them tender.
Can I skip the saffron?
You can, but it adds signature flavor. A pinch of turmeric can add color but not the same taste.
How do I know when scallops are done?
They should be opaque and slightly springy. Overcooked scallops become firm and rubbery.
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