Bacon and Scallop Paella.

Bacon and Scallop Paella.

Deliciously spicy and comforting paella with the added decadence of sweet and juicy scallops. 

Serves 4.

   The base.

1 sliced pepper.

2 sliced onions.

4 sliced tomatoes.

2 cloves chopped garlic.

4 rashers sliced bacon.

   Seasoning.

-1tbsp paprika.

-1tsp cayenne pepper (optional)

   Rice.

-400g paella rice.

  Chicken stock.

-700ml- 800ml.

   Vegetables.

100g blanched sugar snap peas, finely sliced.

2tbsp chopped chives.

Lemon or lime wedges.

In a large frying pan, with a tablespoon of olive oil, fry

-250g scallops, add

-salt/pepper,

-1tsp paprika,

-1/2tsp cayenne pepper.

Continue to cook for 30 seconds or so on each side.

Leave aside.

In a large saucepan, with a tablespoon of olive oil, add

-the base ingredients.

Cook, stirring occasionally, until the vegetables have softened, add

-paella rice,

-seasoning.

 Cook, stirring constantly to coat the rice in the spices, add

-700ml stock.

Stir to combine.

Cover with a lid and leave to simmer on a low-medium heat, for 15 minutes or until the liquid has been absorbed.

Give the paella a stir.

Taste the rice to see how much more stock you think it will need, add more stock as needed.

When the rice is cooked through, stir through,

-sugar snap peas, 

-scallops,

-chives.

Spoon onto a serving dish, serve with lime or lemon wedges.