Saffron Scallop, Shrimp and Chickpea Paella

By cprzybyl

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 4 serving size: 1½ cups
Calories: 355 per serving
Percent from Fat: 15%

Ingredients

• 2 teaspoons extra virgin olive oil, divided
• 8 large sea scallops, patted dry (8 ounces)
• 12 large uncooked shrimp, peeled and deveined, thawed if frozen (8 ounces)
• 3 cloves garlic, minced
• 1 14.5-ounce can organic fire roasted diced or crushed tomatoes, undrained
• 1/2 teaspoon saffron threads, crushed
• 1/2 teaspoon hot pepper sauce
• 1 8.8-ounce package fully-cooked brown rice, such as Uncle Ben's brand
• 1 15-ounce can organic no-salt-added chickpeas (garbanzo beans), drained

Details

Servings 4
Adapted from chefmd.com

Preparation

Step 1

Heat a large deep nonstick skillet over medium-high heat until hot. Spread 1 teaspoon of the oil over sea scallops. Place oiled sides down in a single layer in hot pan; sear for 1 to 2 minutes per side or just until opaque in center. Transfer to a bowl; set aside. Reduce heat under skillet to medium. Add remaining 1 teaspoon oil, shrimp and garlic to skillet; cook 3 to 4 minutes or until shrimp are opaque. Add to bowl with scallops.

Add tomatoes, saffron and hot pepper sauce to same skillet; mix well. Add rice and chickpeas; simmer 5 minutes. Stir in scallops and shrimp with any accumulated juices to skillet; heat through, about 1 minute.

Substitutions
Either 1 pound sea scallops or 1 pound shrimp may replace the combination of scallops and shrimp.

Tips
Look for small vials of saffron threads imported from Spain in the spice section of the supermarket. The 0.5 g package holds ½ teaspoon saffron.

Culinary Taste Tip
A small amount of saffron will flavor the entire dish, so use it sparingly.

Culinary Technique Tip
The shrimp will also be opaque when they're ready.