recipe
Scallop paella with saffron
Some may think scallops are an unusual addition to paella. Although they are not a traditional ingredient of this usually humble rice dish, they are often added in coastal areas of northern Spain, such as Catalonia and the Balearic Islands, where the seafood is plentiful and the cooks are adventurous.
I find them a luxurious touch and highly recommend giving them a try. If you trust me on this and are willing to push the boat out even further (pun intended!), you must also add the final flourish of sea urchin roe as I suggest here.
Requiring even less heat than the scallops, this last-minute addition is, to my mind, the ultimate in surprise-and-delight cooking. You’ll be taken into unexpected territory not just by the sweet and succulent scallops but also by the bright orange roe, which adds an incredible complexity – creamy, sweet and “oceanic” – with a luxurious texture. It’s a juxtaposition made in heaven, with the sturdy base of rice and earthy saffron lifted to an entirely new level.
A generous squeeze of lemon juice is all that is required to bring these elements together – and a lovely, chilled glass of fino sherry would not go astray either…
¡Buen provecho!
Time: 15 minutes preparation + 30 minutes cooking
Serves 2
- 2 tbsp olive oil
- 1 onion, finely diced
- 1½ large fennel bulbs, finely diced
- 2 cloves garlic, chopped
- ½ cup dry white wine
- 3 cups homemade or good-quality store-bought chicken stock
- pinch saffron threads
- salt flakes
- 1 cup bomba rice
- 12 fresh Victorian queen scallops
- 8 tongues (roe) of sea urchin (optional)
- 1 lemon
- Warm the olive oil in a paella pan or seasoned skillet over a moderate heat, add the onion and cook for a few minutes until soft and aromatic.
- Add the fennel and garlic and continue to cook gently for up to 10 minutes until the vegetables have softened.
- Add the wine to the pan. After the pan has been deglazed, add the stock and saffron and season with salt to taste.
- Bring the stock to a simmer, add the rice and quickly bring to the boil. Reduce to a simmer and stir from time to time.
- When the stock is almost all reduced (about 10 minutes), arrange the scallops randomly atop the rice, gently pushing them into the rice. Continue to cook for three to five minutes (without stirring) until the scallops have almost cooked through. While this is happening take care that the liquid has not fully reduced and that the rice is not burning.
- When the scallops are almost done, remove the pan from the heat and leave to rest for five to 10 minutes.
- If you are using the sea urchin roe, arrange them on the rice.
- To serve, return the pan to a moderate heat and cook for three or so minutes to warm the rice, cook the urchin and hopefully create a crust on the bottom of the pan.
- Cut the lemon in half, squeeze the juice generously over the top and serve immediately.
This article was first published in the print edition of The Saturday Paper on May 10, 2025 as "Photography by Earl Carter".
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