Shrimp and Scallop Paella

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Paella is something that I rarely make. I don’t really have a good reason because every single time I do get around to making it – well – it is just so delicious! You can add so many different types of meat and seafood and create various recipes by just altering 1 or 2 ingredients. This specific paella uses only shrimp and scallops as I was cooking for a few non meat lovers!

Shrimp and Scallop Paella


  • 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 to matoes 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
  • **You can easily add mussels and clams to this dish - the only reason I neglected these was because they were not fresh when I was at the market**


  • Preheat the over to 425 degrees. In a large skillet, 13 inches, add the olive oil over medium heat. Add the shallots and cook for 3 minutes. Add the garlic, thyme and bay 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. One 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.

Doesn’t that look fabulous.

yum…. time to dig in!

Hope everyone has a fabulous day!


  1. That definitely looks fabulous! Such bright, fresh colors. I ahven't had paella in a long time, but I do enjoy it! Never made it at home…

  2. Paella sounds excellent! Last time I've had a paella was in Barcelona on my honeymoon, and I've never made one myself. Now I'm craving it, so will have to make it soon!

  3. I love paella and make a version that is completely non-traditional, but fortunately my family loves it. When I’m not feeling confident about the mussels, I substitute large black olives and that adds the pop of black that really makes a paella shine! Will have to remember to put in fresh thyme — that’s a lovely addition!

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