Scallop And Chile Paella

Hearty paella from spain

Heat half the olive oil in a paella pan over medium to high heat.

Add the scallops and saute 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 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.

olive oil, scallops, onion, garlic cloves, rice, fish stock, saffron, salt and pepper, red bell pepper, canned chilies, artichoke hearts, lemon wedge