Ok, I’m on a roll tonight when it comes to posting past meals to the blog. This is the fourth recipe going up tonight, and the third that has kept with showing off different influences on my cooking than American/French/Italian.
This is such an easy paella recipe you’d be crazy not to give it a whirl. Here I reach to my Spanish blood to make seafood paella for a dinner party I hosted. You’ll recall this bolognese is what I made the last time I hosted a dinner party. This is one of those versatile recipes where you can use whatever combination of protein and veggies to make a great dish sure to impress your friends. This recipe makes 4 servings.
Ingredients and Directions:
¾ pound of bay scallops
¾ pound of shrimp, peeled and deveined
1/8 cup olive oil
1 medium onion, diced
3 cloves garlic, minced
2 tbs of thyme
Saffron
2 cups long grain white rice
3/4 cup white wine
3 cups seafood stock
2 tomatoes, seeded and diced
Chopped parsley for garnish
2 lemons, quartered
Salt and pepper
Preheat the oven to 425 degrees. In a large dutch oven, heat olive oil over medium heat. Add the onion, garlic, and thyme and cook until fragrant, about 2-3 minutes. Add a couple good pinches of saffron, and then include the rice, wine, and seafood stock. Bring to a soft boil and remove from heat. Stir in the tomatoes, cover, and transfer to the oven. Cook for 20 minutes. Now add the shrimp and scallops, and give it a good stir. The rice should be yellow at this point. Cook for another 15 minutes. Garnish with parsley, olive oil, and lemons.
Enjoy!
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