Spanish Tomato Rice with Scallops

This tomato-infused rice (akin to risotto) is a delicious base for various seafood. We've used scallops, but you might use shrimp, mussels, or a mix of any shellfish. Check with our seafood experts at Alexander's. Our Diver Scallops are delicious when in season. The luxurious flavors support any number of imaginative choices. Traditionally, we use Alexander's homemade chorizo, but this recipe is also great without it.

Or consider substitutes like Furnari Sausage Andouille, available in our freezer case.

Serves 2 to 4, depending on the serving size desired.

Ingredients:

• Large pinch of saffron (optional)

• olive oil

• 1 red bell pepper, seeded and cut into strips

• 2 1/2 oz. Spanish chorizo, sliced

• 1 large red onion, chopped (yellow onion will work as well)

• 1/2 TB tomato paste

• 3/4 cup Spanish paella rice or risotto rice

• 4 oz. dry white wine

• 4 garlic cloves, sliced

• 2 ripe tomatoes, peeled, seeded and chopped (good quality diced canned tomatoes will work too, we used 1/2 of a 14.5 oz can, juice and solids)

• 3 1/4 cups chicken stock

• 1/4 cup small frozen peas

• 10 (give or take) pimento-stuffed green olives, sliced

• 8 oz. medium to large "dry" scallops

• Juice of 1 lemon

• 1 small bunch of cilantro, chopped

• Salt and freshly ground black pepper

Soak saffron in a bit of warm water. Slice the chorizo and get together your peas and olives.

In a pot, bring the chicken stock to a simmer.

Heat a little olive oil in a large pot and fry the chorizo slices over medium heat until they release fat and become a little crisp. Remove and drain on paper towels.

In the remaining oil, sauté the peppers until they soften, about a minute or two. Remove and drain on paper towels.

In the remaining oil, sauté the onions until soft, adding more oil if necessary. Add the tomato paste and sauté for about a minute. Add the rice and sauté, stirring for another minute.

Add the wine to the pot and bring to a boil, stirring, for 1 minute.  Add the saffron, garlic, tomatoes, reserved peppers, and enough chicken stock to cover the rice. Simmer gently over low heat, stirring frequently, until the stock has been absorbed. Add stock gradually and let it absorb, stirring frequently, until it is all gone. It should take about 18 minutes. If your rice is rather old, it can take longer and need more liquid. If you have used up all your chicken stock, heat some water and add as before until the rice is done.

While the rice is cooking, pat dry the scallops with paper towels, then salt and pepper one side.

Before the rice is thoroughly cooked, perhaps for about 15 minutes, add the lemon juice, peas, olives, and reserved chorizo.

Prepare your serving plates or bowls. We like to heat them and then put equal amounts of the rice mixture on each plate.

When the rice is done, heat about 1 TB olive oil in a skillet until very hot. Turn down the heat and quickly place the scallops, salt, and pepper side down, in the hot oil and sauté until almost done. Remove the pan from the heat. Quickly turn the scallops over to get some slight heat, then immediately put them on the rice mixture on your prepared serving plates.

TIP: Scallops should never be overcooked. They will keep cooking after being removed from the heat, so, depending on your tastes, get them off the heat as soon as you can (many prefer them almost raw in the middle). The trick of only cooking them on one side makes it easier not to overdo it yet still get the cherished browning on the side visible on the plate.

Top the plates with cilantro and serve immediately.

Howie's Wine Recommendation:  

Albarino Vandade from Almirante Winery

It's salty and a bit creamy and will bring out the flavor of the scallops and complement the acidity of the broth.

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