Saffron Scallop, Shrimp and Chickpea Paella
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 4 serving size: 1½ cups
Calories: 355 per serving
Percent from Fat: 15%
Food as MedicineSM Ingredient: Saffron
Food as MedicineSM TipSaffron has been used to treat a number of ailments such as respiratory illness, jaundice, and acne.
Culinary Taste TipA small amount of saffron will flavor the entire dish, so use it sparingly.
Culinary Technique TipThe shrimp will also be opaque when they're ready.
Ingredients2 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
½ teaspoon saffron threads, crushed
½ 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
PreparationHeat 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.
SubstitutionsEither 1 pound sea scallops or 1 pound shrimp may replace the combination of scallops and shrimp.
Nutritional AnalysisTotal fat (g): 5; Fat calories (kc): 48; Cholesterol (mg): 7; Trans fatty acids (g): 0; Saturated fat (g): 1.5; Polyunsaturated fat (g): 1; Monounsaturated fat (g): 2; Fiber (g): 3; Carbohydrates (g): 31; Sugar (g): 11.5; Protein (g): 12; Sodium (mg): 504; Calcium (mg) 128.
Comments on Saffron Scallop, Shrimp and Chickpea Paella
Where is the recipe that was featured on the TV this morning?
I'm from Spain. Just need to mention that you will not get a Paella taste from this recipe, since the ingredients are not integrated in the cooking process. This is more like "saffron rice and shellfish".
Thanks for the great tip on using saffron to treat asthma. This recipe sounds absolutely delicious and I am going to try it out this weekend!
I made this paella last night. It was a pricey meal (including the Saffron) and its taste marginal. I recommend smaller scallops and more shrimp.
Love this website!
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