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Extra Tiny, Super Tender Artichoke Hearts

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Spanish Regional Cuisine

Chile and Scallop Paella

Roasted sweet red bell peppers, artichoke hearts, and green chilies lend this paella an interesting array of flavors, and contrast nicely with the mild taste of scallops. This paella can be garnished with lemon wedges, or with additional roasted red peppers arranged in a pattern over the rice.

• Serves:  6

• Difficulty:  Intermediate

• Preparation time:  60 minutes

Ingredients

• 1/4 cup (2 fl. oz)  of olive oil

• 16 oz scallops

• 1 large onion, chopped

• 2 cloves garlic, minced

• 1 1/2 cups (12 oz) rice

• 3 1/4 cups (26 fl oz) fish broth

• 1/4 teaspoon saffron

• Salt and pepper to taste

• 1 (6 oz) roasted sweet red bell pepper, in strips

• 18 (6 oz) mild green canned chiles

• One 14-ounce can artichoke hearts, drained and sprinkled with lemon juice

• Lemon wedges (optional), to serve

Preparation

Heat half the olive oil in a paella pan over medium to high heat. Add the scallops and sauté for 3 minutes. Set the scallops aside and discard the pan juices.

Add the remaining olive oil to the pan, and cook the onion and garlic for about 5 minutes over medium heat. Add the rice and cook for a further 5 minutes. Mix in the broth, saffron, salt, and pepper and cook for 10 minutes.

Add the roasted red bell peppers (reserving a few for the garnish, if wished) and the chilies and cook for a further 10 minutes. Add the artichoke hearts and scallops and cook for 5 minutes, or until the broth has been absorbed and the rice is tender.

Garnish with lemon wedges or additional roasted sweet red bell pepper strips, and serve.

Related Links

Paella! Spectacular Rice Dishes from Spain Hardcover. -- 'Paella!' will bring fresh new dimensions to the great rice dish you have enjoyed in the past. Including 58 unique recipes and in-depth information on this most Spanish of dishes.