04 Shrimp and Scallop Paella

Shrimp and Scallop Paella
Recipe by Gaby Dalkin
http://whatsgabycooking.com/recipe-for-shrimp-and-scallop-paella/



Ingredients:
1/4 cup olive oil
4 shallots, minced
6 cloves garlic, minced
4 sprigs thyme
2 bay leaves
2 pinches of saffron
3 cups long grain white rice
3/4 cup white wine
2 tsp salt
6 cups chicken broth
3 tomatoes, seeded and diced
8 jumbo shrimp, split and deveined
8 sea scallops
2 tbsp parsley, chopped
2 tbsp olive oil for drizzling
1 lemon, juiced

**Mussels and clams can be added to this dish.**

Instructions:
Preheat the over to 425 degrees F. In a large (13-inch) oven-proof skillet, add the olive oil over medium heat.

Add the shallots and cook for 3 minutes. Add the garlic, thyme, and bay leaves; and cook for 2 minutes more. Sprinkle the saffron over the mixture.

Add the rice and stir for 2 minutes until all the rice is coated with oil. Add the wine, salt, and chicken stock, making sure the rice is evenly distributed in the pan. Adjust the heat to high and bring to a simmer. Once simmering, remove the skillet from the heat and sprinkle with the tomatoes. Transfer the entire dish to the oven and cook for 20 minutes.

After 20 minutes, remove from the oven and add the shrimp and scallops into the rice mixture. Place back into the oven and continue to cook for about 13 minutes until the seafood is cooked.

Remove from the oven and sprinkle with parsley, drizzle with remaining olive oil, and evenly distribute the lemon juice over the paella.

Note from P.: Posted in honor of UGetWhatUGive28 for her diligent work and continued dedication, and in dishonor of the writers of the Crisabel part in Tierra de Lobos. I wish to smear some paella (minus the shrimp and the scallops) on these stupid writers' heads for writing such stupid and disgusting storyline.