One Pot Scallops & Chorizo Paella Recipe

Recipe By Slurrp

This one pot scallops and chorizo paella is a flavorful and satisfying dish that combines the sweetness of scallops with the smoky and spicy flavors of chorizo. The rice is cooked in a rich broth infused with saffron, paprika, and garlic, giving it a vibrant color and delicious taste. The dish is finished off with a squeeze of lemon juice and a sprinkle of fresh parsley, adding a refreshing and bright element to the dish. It's a perfect meal for seafood lovers and a great option for a quick and easy weeknight dinner.

3.5
17 Rating -
Rate
Non Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
One Pot Scallops & Chorizo Paella
plan
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ingredients serve

Ingredients for One Pot Scallops & Chorizo Paella Recipe

  • 0.17 tablespoon Olive Oil
  • 0.67 ounce Chorizo, Sliced
  • 0.17 Onion, Diced
  • 0.33 cloves Cloves Garlic, Minced
  • 0.17 Red Bell Pepper, Diced
  • 0.17 cup Arborio Rice
  • 1/25 teaspoon Saffron Threads
  • 0.17 teaspoon Paprika
  • 0.33 cup Chicken Broth
  • 1.33 Scallops
  • As required Salt And Pepper To Taste
  • as required Lemon Wedges, For Serving
  • as required Fresh Parsley, For Garnish

Directions: One Pot Scallops & Chorizo Paella Recipe

Cooking Directions

  • STEP 1.Heat olive oil in a large skillet over medium heat. Add chorizo and cook until crispy.
  • STEP 2.Remove chorizo from skillet and set aside. Add onion, garlic, and bell pepper to the skillet and cook until softened.
  • STEP 3.Add rice, saffron, paprika, and chicken broth to the skillet. Bring to a boil, then reduce heat and simmer until rice is cooked and liquid is absorbed.
  • STEP 4.Meanwhile, season scallops with salt and pepper. Heat another skillet over high heat and sear scallops until golden brown on both sides.
  • STEP 5.Once the rice is cooked, stir in the cooked chorizo and top with the seared scallops. Squeeze lemon juice over the dish and sprinkle with fresh parsley.
  • STEP 6.Serve the one pot scallops and chorizo paella hot, garnished with extra lemon wedges and parsley.

Cooking Tips

  • Make sure to use a skillet or paella pan that is large enough to hold all the ingredients.
  • For extra flavor, you can use homemade chicken broth instead of store-bought.
  • If you prefer a spicier paella, you can add a pinch of cayenne pepper or red pepper flakes.
  • To achieve a nice sear on the scallops, make sure the skillet is very hot before adding them.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the paella in a skillet or microwave until heated through.
  • Serve the reheated paella with a fresh squeeze of lemon juice and a sprinkle of parsley.
Nutrition
value
613
calories per serving
27 g Fat26 g Protein60 g Carbs4 g FiberOther

Current Totals

  • Fat
    27g
  • Protein
    26g
  • Carbs
    60g
  • Fiber
    4g

MacroNutrients

  • Carbs
    60g
  • Protein
    26g
  • Fiber
    4g

Fats

  • Fat
    27g

Vitamins & Minerals

  • Calcium
    50mg
  • Iron
    5mg
  • Vitamin A
    209mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    24mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    7mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    92mg
  • Manganese
    2mg
  • Phosphorus
    303mg
  • Selenium
    20mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp