Ingredients

The following ingredients have 4 Servings
  • 4 cups chicken stock
  • 1 pinch saffron threads
  • 2 tablespoons olive oil
  • 14 ounces chorizo sausage (cut into slices)
  • 1 large onion (chopped)
  • 3 cloves garlic (chopped)
  • 14 ounces raw scallops (cleaned)
  • 1 cup dry white wine
  • 2 cups long grain rice (converted or parboiled*) (see recipe notes below)
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • A good handful of fresh parsley (chopped)

Instruction

  • Bring stock to a simmer in a saucepan; add the saffron and leave to infuse.
  • Heat the oil in a shallow pan on medium-high heat and fry the chorizo until it starts to brown and release it’s orange-colored oils. Add the onion and continue to fry until the onion has softened.
  • Add the scallops and sauté 3 minutes Add the garlic and fry another minute. Remove the scallops from the pan and set aside.
  • Add the white wine and allow to reduse by half before adding the rice. Coat the rice what's in the pan and then add the stock, paprika, smoked paprika and parsley. Bring to a boil before reducing the heat. Cover and leave to simmer 15-20 or until the rice is tender.
  • Remove from the heat, add the scallops mix to warm with the cooked rice and serve.