Scallop paella
Prep time 15 min
Cook time 20 min
Serves 4
- 225 g (8 oz) orzo
- 30 ml (2 tbsp) extra-virgin olive oil, divided
- 425 g (1 lb) sea scallops
- 2 ml (1/2 tsp) salt, divided
- 1 ml (1/4 tsp) freshly ground black pepper, divided
- 200 ml (1 c) chopped onion
- 3 garlic cloves, minced
- 3 chorizo sausages (about 215 g/8 oz), cut into 0.5 cm (1/4 in) slices
- 2 ml (1/2 tsp) paprika
- 1 ml (1/4 tsp) saffron threads, lightly crushed
- 1 jar (200 g/7 oz) roasted red peppers, drained and cut into strips
- 200 ml (1/2 c) chicken broth
- 75 ml (1/3 c) pimiento-stuffed olives, halved
- 45 ml (3 tbsp) chopped fresh cilantro
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. Drain, then rinse under cold water and drain again.
- Heat 15 millilitres (one tablespoon) of the oil in a large nonstick skillet over medium-high heat. Sprinkle the scallops with one millilitre (quarter teaspoon) of the salt and 0.5 millilitres (1/8 teaspoon) of the black pepper and cook until browned, two minutes per side. Transfer to a plate.
- Heat the remaining 15 millilitres (one tablespoon) oil in the same skillet, add the onion and garlic and cook, stirring occasionally, until fragrant, about one minute.
- Add the sausage, paprika and saffron. Cook, stirring occasionally, until the sausage starts to brown, three to four minutes. Add the red peppers and cook until they begin to soften, about two minutes. Stir in the broth and the orzo and cook for one minute. Add the scallops and olives and cook until hot, one to two minutes.
- Remove from the heat and stir in the cilantro and the remaining one millilitre (1/4 teaspoon) salt and the remaining 0.5 millilitre (1/8 teaspoon) pepper.
