Scallop And Chile Paella

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 16 ounces scallops
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 1/2 cups rice
• 3 1/4 cups fish stock
• 1/4 teaspoon saffron
• salt and pepper
• 1 red bell pepper, roasted and cut in strips
• 18 mild green canned chilies
• 1 (14 ounce) can artichoke hearts, drained and sprinkled with lemon juice
• lemon wedge (optional)

Recipe

• 1 heat half the olive oil in a paella pan over medium to high heat. add the scallops and saute for 3 minutes. set the scallops aside and discard the pan juices.
• 2 add the remaining olive oil to the pan, and cook the onion and garlic for about 5 minutes over medium heat. add the rice and cook for a further 5 minutes. mix in the broth, saffron, salt, and pepper and cook for 10 minutes.
• 3 add the roasted red bell peppers and the chilies and cook for a further 10 minutes. add the artichoke hearts and scallops and cook for 5 minutes, or until the broth has been absorbed and the rice is tender.
• 4 garnish with lemon wedges or additional roasted sweet red bell pepper strips, and serve.