Pi-A-Yuh. Main course rice dish. Spanish in origin. Never had it? Then go get your paella on; you'll wonder how you've made it this far without it. While you're at it, pop open a bottle of white wine and pour.
Heat oven to 450 degrees. Add the shrimp and scallops to the pot. Pour the mixture into a paella pan that has been sprayed with cooking oil. Place the pan in the oven for 15-20 minutes, uncovered.
1 lb medium
shrimp, peeled and deveined
1 lb sea
scallops (the big ones)
6 cups chicken
broth
¼ teaspoon saffron
½ teaspoon sweet
paprika
½ cup dry white
wine (from the bottle you opened--only cook with what you'd drink)
2 tablespoons lemon
juice
6 tablespoons olive oil
2 red peppers,
chopped
2 shallots,
diced
1 cup leeks,
chopped
3 cups arborio rice
salt
salt
Salt the shrimp and scallops
and set aside.
In a sauce pan,
heat to a simmer the broth, saffron, paprika, wine, and lemon juice.
In a paella pan (or large pot
or Dutch oven), heat the oil and sauté the red pepper until softened, about 5
minutes. Add the shallots and leeks and
sauté for 3-4 minutes. Add the rice to
the vegetables and stir to coat.
Add the heated
broth mixture to the pot and simmer, stirring occasionally, until the mixture
begins to thicken, about 12-15 minutes.
Heat oven to 450 degrees. Add the shrimp and scallops to the pot. Pour the mixture into a paella pan that has been sprayed with cooking oil. Place the pan in the oven for 15-20 minutes, uncovered.
Remove the pan
and cover with foil for 5-10 minutes.
Makes about 6 servings.
