Easy One Pot Scallops and Chorizo Paella
This one-pot paella pairs smoky chorizo, saffron rice, and scallops, with two options: a quick pan-cooked version or a golden seared scallop finish.
Servings 6 servings
Calories 714
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.
Video
Notes
* This recipe calls for parboiled or converted 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).
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.
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.Nutrition
Calories: 714 | 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