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This Easy One-Pot Scallops & Chorizo Paella recipe is ready in 30 minutes. Great for when you crave good food but don’t have all day to cook.
I adore Paella but don’t often have the time or all of the ingredients needed to make the real deal. If you’re a fan, and you like quick versions, you can check out my recipe for SHRIMP AND CHORIZO RICE (which is similar but is more tomato-based) and if you have a bit more time, you can try my CHORIZO & CHICKEN PAELLA which cooks longer for more flavor and has the addition of red peppers as well as tomatoes.
Why This Recipe Works
- This recipe uses a one-pot method so it’s easy and delicious.
- Infusing the saffron in the stock gives the dish that classic paella aroma and taste.
- White wine adds that authentic Mediterranean touch to this fantastic rice dish.
This one-pot dinner is one of those recipes that everyone can agree on. The flavors are simple enough for the kids but the flavors are sophisticated enough to satisfy adults too.
What Rice For Paella?
This recipe calls for parboiled or converted rice. In the US, look for Uncle Bens Converted Rice, or Golden Canilla Parboiled Rice. In the UK, buy Uncle Bens Long Grain Rice (not quick cook).
Substituting The Rice
You can use other types of long-grain rice (although I don’t recommend instant, quick-cook, or brown rice). Just be sure to consult the package instructions for the rice to liquid ratios and cooking times and adjust accordingly.
How to Make Easy One pot Scallops & chorizo Paella
- Make the stock and infuse with saffron.
- Fry the chorizo, add onion, cook until softened.
- Saute the scallops. Set aside.
- Add white wine, rice, and herbs/spices.
- Simmer for 15 to 20 minutes.
- Add scallops to pan.
- Serve and enjoy!
FAQs
What is the most important ingredient in paella?
The most important ingredient in paella is the rice! You should use a very absobant rice (speicality paella rice is best), short or medium grain, never long grain. Short grain rice absorbs more water and doesn’t go mushy.
What is the crust on paella called?
One of the most important parts of the paella is teh so, this is the crusty crispy bottom that is deliciously caremelized and toasted. It adds all the flavor to the dish.
What is the best rice for paella?
The best rice is preferrably Spanish bomba rice, however you can use risotto rice if you can’t find anything suitable.
What can you use instead of chorizo in paella?
You can use any other sausage as long as it is fatty, or you can use Mexican chorizo for extra spice.
Can I use normal rice in paella?
You can use any short grain rice for paella. Arborio or Italian rice works well too.
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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
Infuse the stock
- In a saucepan, bring the chicken stock to a gentle simmer. Add the saffron threads and let them infuse while you cook the rest of the dish.
Cook the chorizo, onion, and scallops
- Heat the olive oil in a large shallow pan or wide skillet over medium-high heat. Add the chorizo and cook until it starts to brown and release its oils. Stir in the onion and cook until softened. Add the scallops and sauté for about 3 minutes, until just opaque. Stir in the garlic and cook for 1 more minute. Remove the scallops and set aside.
Deglaze and cook the rice
- Pour in the white wine and let it reduce by half. Add the rice, stirring to coat in the pan juices. Stir in the saffron stock, paprika, smoked paprika, and half of the parsley. Bring to a boil, then reduce to low heat. Cover and simmer for 15–20 minutes, until the rice is tender.
Finish and serve
- Remove from the heat. Gently fold the scallops back into the rice to warm through. Sprinkle with the remaining parsley and serve hot.
Seared Scallops Method
Prepare the scallops
- Pat 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 any remaining moisture.
Sear the scallops
- Season scallops with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over high heat until just smoking. Add half of the scallops in a single layer, flat side down. Cook without moving for about 1½ minutes, until a golden-brown crust forms. Flip and cook for another 1½ minutes. Transfer to a plate and tent with foil. Repeat with the remaining oil and scallops.
Cook the chorizo and onion
- In the same pan (or a wide skillet), add the sliced 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.
Deglaze and cook the rice
- Pour in the white wine and let it reduce by half. Stir in the rice to coat. Add the saffron-infused stock, paprika, smoked paprika, and half the parsley. Bring to a boil, then reduce to low heat. Cover and simmer for 15–20 minutes, until the rice is tender.
Finish and serve
- Remove from the heat. Gently fold the seared scallops into the rice. Sprinkle with the remaining parsley and serve immediately.
Tips
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