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Pan-Fry

Shrimp and Scallop Paella
Ingredients
1 tablespoon Olive oil
4 oz Chourico sausage, finely chopped
1 each Medium onion, finely chopped
1/4 teaspoon Black pepper, freshly ground
1 oz bay leaf
1 each Red bell pepper, finely chopped
8 oz Yellow rice mix, dry
1 1/4 cup Frozen green peas
8 oz Canned clam juice
2 cup Water
3/4 lb Fresh shrimp, shell-on 16 to 20 ct.
1/2 lb Dry sea scallops, 20 to 30 ct.
2 tablespoon Finely chopped parsley
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Shrimp and Scallop Paella

Shrimp and Scallop Paella

Shrimp and Scallop Paella
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:20 minutes
directions
1. Heat olive oil in an extra-large (12-inch) nonstick skillet over medium-high heat. Add chourico. When it begins to sizzle, add onion, black pepper, bay leaf, red pepper, and rice mix. Cook and stir until the rice is shiny from the oil, about 1 minute.
2. Increase heat to high and add frozen peas, clam juice, and water. Stir to combine. Bring mixture to a boil and cook for 4 minutes, stirring occasionally.
3. Stir well, cover, and reduce heat to medium-low. Cook for 10 minutes.
4. While rice mixture is cooking, peel and devein shrimp. Remove shrimp tails.
5. Add shrimp and scallops to rice, stir, and cover. Increase heat to medium and cook for 4 to 5 minutes, until rice is tender and seafood is cooked through.
6. To serve, divide among four shallow bowls and garnish with parsley.
Source: Hannaford fresh Magazine, November - December 2007
 
 
 
 
 
 
 
 
 
 
 
 
 
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