Cajun Seafood Paella Risotto

I suppose you could argue that a Risotto cannot be a main dish. Risotto is a side dish, right? Well, yes and no. This Paella Risotto is so packed with things like pepper, tomatoes and corn. Better yet, there’s plenty of shrimp and bay scallops. This dish has got it all. Served with a crisp salad, you’ve got dinner. The best part about this particular “Paella” is that you don’t need a special pan or an open fire or anything beyond a pot and your stove top.

Here it is Palm Sunday. We are reaching the end of the Lenten Season, as this is now Holy Week. Friday will be Good Friday. While I have some posts in the works to share on Good Friday, our table will traditionally be bear as it is a day of fasting in our house. Let me tell you, on days of religious fast I day dream about all the delicious foods we’ve shared. This awesome Paella is sure to be in my thoughts.

Cajun Seafood Paella Risotto
12 oz Shrimp, medium size, shelled with tails on
1/2 lb Bay Scallops
6 Cups Chicken Stock
1 Teaspoon Saffron Threads
1/2 Teaspoons Fresh Cracked Black Pepper
1 Teaspoon Smoked Paprika
2 Cups Onions, julienne
2 Cups Green Bell Peppers, bias cut diced
8 Garlic Cloves, minced
2 Tablespoons Olive Oil
1 1/2 Cups Arborio Rice
2 Cups Plum Tomatoes, diced
1 Can Mexican Style Corn

Peel and devein shrimp, leaving the tails intact. Set aside.

Rinse scallops and pat dry with paper towel. Set aside.

Combine the chicken stock, saffron threads, black pepper, and smoky paprika in a 2-quart saucepan. Bring to a boil, and then reduce heat to a low simmer to keep warm.

Peel and julienne cut the onions. Set aside.

Core and bias cut the bell peppers. Set aside

Peel and finely mince garlic cloves. Set aside.

In a large sauté pan add the olive oil over a medium-high heat. Sauté the onions and peppers until tender, and then add the garlic. Stir well to combine as the ingredients cook.

Add the rice and stir well to incorporate and allow to cook for several minutes. Then slowly stir in the warm stock mixture and reduce heat to simmer, uncovered for 10 minutes.

Stir in the tomatoes and corn, and continue to simmer another 10 minutes, stirring often.

Add the shrimp and scallops and stir well, continue to simmer another 5 minutes or until liquid is absorbed, stirring occasionally.

Turn off heat, cover, and allow to rest for five minutes.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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