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!
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.
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.
The best rice is preferrably Spanish bomba rice, however you can use risotto rice if you can’t find anything suitable.
You can use any other sausage as long as it is fatty, or you can use Mexican chorizo for extra spice.
You can use any short grain rice for paella. Arborio or Italian rice works well too.
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Let’s Make Easy One Pot Scallops & Chorizo Paella
- 4 cups chicken stock
- 1 pinch saffron threads
- 2 tablespoons olive oil
- 14 ounces chorizo sausage cut into slices
- 1 large onion chopped
- 3 cloves garlic chopped
- 14 ounces raw scallops cleaned
- 1 cup dry white wine
- 2 cups long grain rice (converted or parboiled*) see recipe notes below
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- A good handful of fresh parsley chopped
- Bring stock to a simmer in a saucepan; add the saffron and leave to infuse.
- Heat the oil in a shallow pan on medium-high heat and fry the chorizo until it starts to brown and release it’s orange-colored oils. Add the onion and continue to fry until the onion has softened.
- Add the scallops and sauté 3 minutes Add the garlic and fry another minute. Remove the scallops from the pan and set aside.
- Add the white wine and allow to reduse by half before adding the rice. Coat the rice what's in the pan and then add the stock, paprika, smoked paprika and parsley. Bring to a boil before reducing the heat. Cover and leave to simmer 15-20 or until the rice is tender.
- Remove from the heat, add the scallops mix to warm with the cooked rice and serve.