This Easy to Make Smoky Seafood Paella with Shrimp & Scallops, is loaded with Spanish flavors and comes together in just 40 minutes. The perfect paella for a weekend lunch or weeknight dinner. Best served next to a bottle of Spanish wine.
The best part about this paella? It´s made with less ingredients than a traditional seafood paella. But the flavors are still lip-smacking good, and as stated before, it´s super easy to make.
What really flavors this smoky paella is the sweet smoked Spanish paprika and the saffron. These two ingredients are a must-have when you´re making a paella. It´s what gives it that authentic Spanish flavor.
TIPS & TRICKS to Make this Recipe: I used a 12-inch paella pan, but you can use a regular pan if you don´t have a paella pan. The scallops & shrimp I used I bought frozen and thawed out. The secret? Make sure to pat them completely dry with paper towels.
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Easy to Make Smoky Seafood Paella with Shrimp & Scallops
- 1/4 cup extra virgin olive oil 60 ml
- 12 raw scallops
- 12 raw jumbo shrimp (peeled & deveined)
- 1/2 red bell pepper finely chopped
- 1/2 onion finely diced
- 4 cloves garlic finely minced
- 1/2 cup canned tomato sauce 115 grams
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/4 tsp saffron threads .17 grams
- 1 cup round rice 200 grams
- 2 1/2 cups fish broth 550 ml
- handful freshly chopped parsley
- lemon wedges
- sea salt & black pepper
Pat dry 12 raw scallops and 12 raw jumbo shrimp (peeled & deveined) with some paper towels, season them with sea salt & black pepper, add 1/2 cup canned tomato sauce into a bowl, along with 1 tsp sweet smoked paprika and mix together until well combined
Heat a paella pan with a medium-high heat and add in 1/4 cup extra virgin olive oil, after 1 minute season the olive oil with sea salt and add the scallops into the pan, cook between 60 to 90 seconds per side (my scallops where small, if yours are bigger go 2 minutes per side), then remove from the pan, cover with foil paper and set aside
Using the same pan with the same heat, add in 1/2 red bell pepper finely chopped and 1/2 onion finely diced, mix with the olive oil, after 3 minutes add in 4 cloves garlic finely minced, mix for 20 seconds, then add in the smoky tomato sauce mixture and 1/4 tsp saffron threads, mix until well combined and cook for 1 minute, then add in 1 cup round rice and season everything with sea salt & black pepper, once again, mix until well combined, then add in a generous 2 1/2 cups of fish broth, give it one last mix so everything is evenly distributed
About 9 minutes after adding the broth, add the shrimps into the pan, 1 minute later flip them so they are fully coated in the smoky broth, 2 minutes later lower the fire to a low-medium heat, add the scallops back into the pan and simmer for 3 to 4 minutes, or until all the broth has been incorporated, then hit it back to a medium-high heat to achieve the socarrat, go for 60 to 90 seconds
Remove the paella pan from the heat, cover with foil paper and a dishcloth, after 5 minutes uncover the paella, garnish with lemon wedges and sprinkle with freshly chopped parsley, enjoy!
Get the High-Quality Saffron Threads I used to make this paella
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