Saffron Scallop, Shrimp And Chickpea Paella

Instructions

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.

2. 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.

The Goods

Difficulty: ................. intermediate
Servings: ................. 4

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
teaspoon saffron threads, crushed
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

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