Easy One Pot Scallops and Chorizo Paella

4.60 from 10 votes

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.

Course Dinner

Cuisine Mediterranean

Keyword Easy Paella, Paella, seafood and chorizo paella, Spanish food

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 714

Author Erren Hart

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.

Notes

* 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.

Nutrition