1 1/2 cups short grained Spanish Rice such as Calasparra
2 lbs peeled shrimp
2 lbs scallops
Stock-
1 lb white fish, prawn shells or lobster shells
8 tablespoons olive oil
3 quarts water
Sofrito-
5 teasponns pimenton
salt
2 tablespoons olive oil
1 head of garlic
1 ten ounce spanish saffrom
Instructions
The fish stock and the sofrito can be prepared ahead of time.
For the sofrito, fry garlic with 4 tbsp extra olive olive. Add the pimenton and saffron and fry for one more minute, reserve.
For the stock, place the fish in a large pan with plenty of cold water and simmer gently, adding the sofrito when it comes to a boil. Leave simmering for 1 1/2 hours and when cool enough, pass through a sieve.
To finish the dish, add 4 tbsp olive oil shrimp, scallops and the rice to the paella pan, and cover with a measured 2 1/2 quarts stock.
Allow 15 minutes cooking time and another 5 minutes for the rice to rest. The final rice should be as dry as a paella
Originally Submitted
10/31/2011
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