SCALLOP & ANDOUILLE PAELLA

SCALLOP & ANDOUILLE PAELLA image

Yield 6-8 servings

Number Of Ingredients 12

Ingredients

1pound sea scallops
1pound andouille sausage in its casing, cut diagonally into 1 1/2 inch pieces
1 large sweet onion, diced
4 cloves garlic, minced
8 scallions (white and green parts), chopped
2 cups Arborio rice
1/2 cup dry white wine
1 ½ cups crushed tomatoes
2 teaspoons smoked Spanish paprika (pimenton)
1 teaspoon salt
Pinch of saffron
3 - 4 cups chicken stock

Steps:

In a large (15-inch) cast iron skillet or paella pan, heat 2 tablespoons of olive oil over medium-high heat until the oil is shiny and just about to smoke. While the oil is heating, quickly pat dry the scallops and remove the tough side muscle and discard. Sear the scallops in batches until brown and crusty on both sides, about 2 minutes per side. Remove the scallops to a plate. Add the sausage and brown, turning it on all sides, about 2-5 minutes. Set aside on another plate. Turn the heat down to medium and sauté the onions in the remaining fat until translucent, scraping up any leftover drippings from the pan. If the pan is dry, you may need to add another tablespoon of oil. Add the garlic and the white part of the chopped scallions, reserving the green for garnish, and cook for another few minutes. Add the rice and stir to coat in the onion mixture, allowing it to get covered in the oil and begin to toast. After 3 minutes, add the wine, and cook until the liquids have evaporated by nearly half, about 2-3 minutes. Use your spatula to help deglaze the pan and lift up any caramelized bits. Stir in the tomatoes (and their juices), paprika, salt and pepper. Place the saffron and stock in a small saucepan over a medium-low flame until the liquids are hot. (you can also do this in the microwave). Return the sausage to the pan, and cover with the saffron-stock, as much as needed to submerge the rice mixture. Bring the liquid to a boil, then reduce the heat to medium-low, and simmer on the stove until the rice is cooked through, all the liquid is absorbed, and the rice is beginning to become crusty around the edges, about 25-30 minutes. Using the back of your spoon to create small indents, arrange the scallops neatly around the surface of the paella, and add any juices back in the pan. Cook until all the liquid is absorbed and the rice is tender. Garnish with the remaining green scallions and some lemon wedges. Serve warm, straight from the skillet.