Donatella’s Tearless Paella
0 min
PREP TIME
0 min
TOTAL TIME
Moderate
COOKING SKILL
4-6
SERVING SIZE
Ingredients
Seafood
- 6 ounces shell-on shrimp, preferably deveined through the back of the shell
- 6 ounces bay scallops
- 3 garlic cloves, thickly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped flat-leaf parsley
- Kosher salt and freshly ground black pepper
- Cayenne pepper
- 1 tablespoon dry white wine or vermouth
- 2 teaspoons fresh lemon juice
Rice
- 2 cups low-sodium chicken broth
- 2 cups seafood or fish stock
- 2 tablespoons extra-virgin olive oil
- 4 ounces smoked bacon, cut into matchstick strips
- 1 Spanish onion, finely chopped
- 3 garlic cloves, very finely chopped
- 1 teaspoon saffron threads
- 2 cups Spanish bomba or vialone rice
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 4 ounces cured chorizo, thickly sliced
- 1 (10-ounce) package frozen artichokes, thawed
- 2 roasted red peppers (from a jar), cut into strips
- 2 scallions, thinly sliced
- 2 lemons, cut into wedges
Instructions
Seafood
- Combine the shrimps, scallops, garlic, olive oil, parsley, a pinch of salt, plenty of pepper, a little dash of cayenne, the wine, and lemon juice in a bowl and toss.
- Meanwhile, place a rack in the lower third of the oven and preheat it to 350° F.
Rice
- Combine the chicken broth and seafood stock in a saucepan and ring to a simmer.
- In a 12” ovenproof skillet or sauté pan, heat the olive oil over medium heat.
- Add the bacon and sauté until golden brown. Transfer to a plate using a slotted spoon.
- Add the onion to the pan and sauté until softened, about 5 minutes. Add the garlic and saffron and cook about 2 minutes, until the garlic is fragrant and soft. Add the rice and stir about 3 minutes, until it’s slightly translucent.
- Season with salt and plenty of pepper.
- Add the hot broth. Simmer, uncovered, for about 4 minutes, to allow it to reduce slightly, and then cover the pan with a lid or aluminum foil and transfer to the oven.
- Bake the rice mixture for 30 minutes. Discard the garlic slices from the shrimp and scallops.
- Increase the oven temperature to 450°F. Remove the pan from the oven and nestle the chorizo and artichokes into the rice without stirring it.
- Sprinkle the bacon and the roasted peppers on top, then spoon the shrimp and scallops attractively over all, drizzling with a little of their marinade.
- Re-cover the pan and bake for 8 minutes more. Remove the cover, garnish with the scallions and lemon wedges, and serve directly from the pan.