Scallop and Shrimp Paella
A Delicious Seafood Paella in Just 35–40 Minutes
Make this delicious scallop and shrimp paella in just 35–40 minutes with saffron, peas, fresh seafood and a flavorful tomato sofrito. There is something about making paella at home that feels a little special, but this scallop and shrimp paella is actually very easy to make and comes together in just 35–40 minutes.
I love cooking the seafood separately first, then building the sofrito with garlic, onion, red bell pepper, and grated tomato before adding the rice. Everything goes back into the pan at the end, along with sweet peas and saffron, creating a beautifully flavorful paella with perfectly cooked seafood.
Follow my step-by-step recipe and you’ll have a delicious paella ready to enjoy without spending hours in the kitchen.
And, of course, paella deserves a good glass of wine. I love serving this one with a chilled French white wine. Pour a glass, bring the paella to the table, and enjoy!
Recipe Highlights
- 🥘 Ready in 35–40 minutes
- 🦐 Fresh shrimp & scallops
- 🍅 Homemade tomato sofrito
- 🌱 Sweet peas & saffron
- 🫒 Extra virgin olive oil
- 🍚 Flavorful, perfectly cooked rice
- 🍷 Serve with a chilled French white wine
- 👩🍳 Follow my easy step-by-step recipe
Carlota’s tip: Cooking each ingredient separately and adding everything back to the pan at the end gives the seafood a better texture while creating a much more flavorful sofrito. 🍋 Serve with fresh lemon slices.
View Recipe:
Scallop and Shrimp Paella
Course: Lunch, DinnerDifficulty: Medium3
servings40
minutes40
minutes550
kcalIngredients
2 cups rice
2 cups fresh small scallops, well rinsed
9 shrimp, peeled and cut into pieces
1 garlic finely chopped
½ onion, finely chopped
½ bell pepper, cut into small pieces
1 large tomato, grated
Peas, to taste
4 cups water
Saffron, to taste
Extra virgin olive oil
Salt
Black pepper
Directions
- Heat the water.Place the 4 cups of water in a separate pot and keep it hot while you prepare the paella.
- Add a generous drizzle of olive oil to the paella pan. Add the garlic and onion and sauté until golden. Remove them from the pan and set aside.
Add the bell pepper to the same pan and sauté until tender and lightly browned. Remove and set aside. Add a little more olive oil if needed. Add the rinsed scallops and cook until golden and slightly crispy on the outside. Remove from the pan and set aside. - Add the shrimp and cook for a few minutes until just cooked through. Remove and set aside.
Add the grated tomato to the pan. Cook over medium heat until most of the liquid has evaporated and the tomato has become a thick, concentrated sofrito.
Add the rice and stir well, coating it with the tomato sofrito and all the flavors in the pan.
Return the garlic, onion, bell pepper, scallops, and shrimp to the pan. Add the peas and gently mix everything together.
Add the hot water, saffron, salt, and black pepper. Spread the rice evenly around the pan and cook for approximately 18 minutes. Avoid stirring the rice too much while it cooks.
If the rice needs more liquid during cooking, add a little more hot water.
Once the rice is cooked and the liquid has been absorbed, remove from the heat and let the paella rest for a few minutes before serving.
Notes
- Carlota's tip: Cooking each ingredient separately and adding everything back to the pan at the end gives the seafood a better texture while creating a much more flavorful sofrito.
