Saffron Scallop, Shrimp and Chickpea Paella
Enjoy a 30-minute heart-healthy Spanish entrée flavored with rich, golden saffron.
February 24, 2008 and April 6, 2008
Share this recipe.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 4 serving size: 1½ cups
Calories: 355 per serving
Percent from Fat: 15%
Cusine: Spanish
Course: Dinner
Diet: mediterranean
Food as MedicineSM Ingredient: Saffron
Food as MedicineSM Tip
Saffron has been used to treat a number of ailments such as respiratory illness, jaundice, and acne.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.Ingredients
2 teaspoons extra virgin olive oil, divided8 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
Preparation
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.Nutritional Analysis
Total 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.Click here to receive new ChefMD® recipes via e-mail.
Comments on Saffron Scallop, Shrimp and Chickpea Paella
From: msomers1
Where is the recipe that was featured on the TV this morning?
From: caipiroska
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".
From: LauraGaffney
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!
From: Sharkgurly
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!
Watch Health Corner and "What's Cooking with ChefMD®?" segments
Sundays 9:30 a.m. Eastern and Pacific, 8:30 a.m. Central and 10:30 a.m. Mountain on Lifetime Television
RSS Feed to Recipes|What is an RSS feed?| Food As Medicine News| ChefMD® Video Blog