Scallop & Andouille Paella

Course Main Dishes

Ingredients in this Recipe

1 large sweet onion, diced
1 teaspoon salt
1 ½ cups crushed tomatoes
1/2 cup dry white wine
1pound andouille sausage in its casing, cut diagonally into 1 1/2 inch pieces
1pound sea scallops
2 cups Arborio rice
2 teaspoons smoked Spanish paprika (pimenton)
3 – 4 cups chicken stock
4 cloves garlic, minced
8 scallions (white and green parts), chopped
Pinch of saffron

Recipe Preparation

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