Easy One Pot Scallops & Chorizo Paella
This recipe is a delicious one-pot dish for sharing, flavored with Spanish sausage and cooked with saffron rice - a wonderful alternative paella
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
- 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
- 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 garlic and fry another minute.
Add the scallops and sauté 5 minutes. Remove the scallops from the pan and set aside.
Add the white wine and allow to almost fully evaporate before adding the rice. Coat the rice with the other ingredients 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.
Calories: 714kcal | Carbohydrates: 61g | Protein: 32g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 1311mg | Potassium: 714mg | Fiber: 1g | Sugar: 3g | Vitamin A: 330IU | Vitamin C: 2.1mg | Calcium: 42mg | Iron: 2.4mg