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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat half the olive oil in a paella pan over medium to high heat. Add the scallops and saute for 3 minutes. Set the scallops aside and discard the pan juices. | 2. Add the remaining olive oil to the pan, and cook the onion and garlic for about 5 minutes over medium heat. Add the rice and cook for a further 5 minutes. Mix in the broth, saffron, salt, and pepper and cook for 10 minutes. | 3. Add the roasted red bell peppers and the chilies and cook for a further 10 minutes. Add the artichoke hearts and scallops and cook for 5 minutes, or until the broth has been absorbed and the rice is tender. | 4. Garnish with lemon wedges or additional roasted sweet red bell pepper strips, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
scallop	16	ounces		312.8	14.415999999999999	54.672	2.2213
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
rice	1 1/2	1/2		1018.425	211.5938	20.9235	8.88
fish stock	3 1/4	cups		121.16	0.0	17.1138	6.1337
saffron	1/4	teaspoon		0.5425	0.1144	0.02	0.0102
salt pepper				-	-	-	-
red bell pepper	1		roasted cut	-	-	-	-
green chilies	18		mild canned	1748.7256	432.0	0.0	0.0
artichoke heart	1	can	drained sprinkled	-	-	-	-
lemon wedge				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.