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Categories:Viewed: 78 - Published at: 7 years ago
Ingredients
- 1/4 Cup Olive oil
- 5 cloves Garlic, minced
- 2 large ripe tomatoes, skinned, seeded and chopped
- 1 1/2 Cups rice
- 16 oz uncooked medium shrimp, peeled and deveined
- 3 1/4 Cups Fish Broth (or Vegetable broth)
- 1/4 tsp saffron
- Salt and Pepper to taste
- 8 oz Scallops (or Chorizo sausage)
- 3 Tbsp Capers
- Juice of 1/2 lemon
- 1 tsp grated lemon rind
- 3 Tbsp chopped parsley
Method
- 1. Heat the oil over medium heat in a paella pan. Add the minced garlic and cook, stirring frequently, for 2 minutes. Add tomatoes and cook for a further 5 minutes. Stir in the rice and saute for a further 5 minutes. Add the shrimp, broth, saffron, salt and pepper, and cook for a further 15 minutes.
- 2. Mix in the scallops and capers and saute for a further 10 minutes, or until the rice is tender and all the broth has been absorbed. Remove from the heat and add the lemon juice, rind and parsley. Serve warm, straight from the pan.
