Scallop and Chile Paella
Elevate dinnertime with this vibrant and flavor-packed Scallop and Chile Paella, a stunning Spanish-inspired dish that combines succulent sea scallops, smoky chorizo, and a medley of bold spices. This recipe features saffron-infused paella rice that absorbs the rich flavors of smoked dried chiles, savory chicken stock, and a splash of dry white wine, creating a beautifully aromatic and golden-hued base. A pop of sweetness from red bell peppers and peas complements the slight heat from the chiles, while the crispy, caramelized socarrat at the bottom of the pan adds an irresistible texture. Topped with perfectly seared scallops, fresh parsley, and a squeeze of lemon, this one-pan wonder is as stunning visually as it is delicious. Ideal for special occasions or an indulgent weeknight meal, this Scallop and Chile Paella is sure to impress! Perfect for paella lovers searching for recipes with a modern twist.
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Recipe Information
Ingredients
- 12 pieces large sea scallops
- 4 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 150 grams Spanish chorizo, sliced
- 400 grams canned diced tomatoes
- 1.5 cups short-grain paella rice (such as Arborio or Bomba)
- 4 cups chicken stock
- 0.5 cup dry white wine
- 0.25 teaspoon saffron threads
- 2 pieces smoked dried chiles (such as ancho or guajillo), deseeded and chopped
- 0.5 cup frozen peas
- 0.25 cup flat-leaf parsley, chopped
- 1 whole lemon wedges, for serving
Instructions
Pat the scallops dry with a paper towel, then season both sides with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of smoked paprika. Set aside.
In a large paella pan or wide, heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the scallops for 1-2 minutes per side, until golden brown. Remove from the pan and set aside.
Lower the heat to medium and add the remaining 2 tablespoons of olive oil to the pan. Add the chopped onion and red bell pepper, cooking for 5-7 minutes until softened.
Stir in the minced garlic, sliced chorizo, and chopped chiles. Cook for an additional 2-3 minutes until fragrant.
Incorporate the rice into the pan, stirring to coat it in the oil and aromatics. Toast for 2 minutes to slightly enhance the nutty flavor.
Add the diced tomatoes, chicken stock, white wine, and saffron threads to the pan. Stir gently to combine. Reduce the heat to medium-low.
Simmer uncovered, without stirring, for about 20-25 minutes. Allow the rice to absorb the liquid and develop a crispy layer at the bottom, known as the socarrat.
Scatter the peas over the top of the paella during the last 5 minutes of cooking. Adjust seasoning with salt and pepper if needed.
Turn off the heat and arrange the scallops on top of the cooked rice. Cover the pan with a clean kitchen towel and let rest for 5 minutes.
Garnish with chopped parsley and serve with fresh lemon wedges on the side. Enjoy!
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 2193 mg | 95% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 9.7 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1025 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
