2 pounds raw large shrimp
1 pound sea scallops
Salt and pepper
1/2 cup chopped Italian parsley leaves
Lemon wedges
6 cups chicken stock
3 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves chopped
1 red pepper sliced
1 green pepper sliced
1 teaspoon saffron
4 links sausage sliced
2 cups white rice
1 can 10oz diced tomatoes
3 tablespoons tomato paste
Boil chicken stock
In a saucepan heat the oil, add the onion, the garlic, the peppers, the saffron and the sausage.
Cook until vegetables are soft
Stir in the rice, tomatoes and tomato paste and cook for 5 minutes.
Add the boiling chicken stock stirring constantly until the stock is absorbed.
Cover the paella pan 25 minutes, until rice is tender.
Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.
Decorate with the chopped parsley and lemon wedges.
