Provided by Ingrid Hoffmann
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a medium saucepan, heat the chicken stock until boiling.
- In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.
- Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.
- Cover the paella pan with aluminum foil, and cook for 20 to 25 minutes, until rice is tender. Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.
- Decorate with the chopped parsley and lemon wedges.
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