How to make Shrimp & Scallop Paella
Today I am feasting with… Saint Paschal Baylón!
To celebrate his feast day, I’m making Shrimp & Scallop Paella, a traditional Spanish dish.
The Life of Saint Paschal
Paschal Baylón was born on May 16th, 1540 on the feast of the Pentecost. The meaning of the word paschal relates to Easter and Paschal’s parents christened him after the Easter season. Growing up, Paschal spent most of his days shepherding sheep and teaching himself how to read.
At the age of twenty-four, Paschal entered the Reformed Franciscans as a religious brother. His jobs included serving as a cook, porter, gardener, and the official beggar who went around asking for alms. Paschal would never waste food and often shared the better part of his dinner with the poor. He spent most of his religious life as a porter, causing his fellow friars to caution him from giving too generously to the poor.
Paschal Baylón died in 1592 at the age of fifty-two. Pope Alexander VIII canonized Saint Paschal on October 16th, in the year of our Lord, 1690. His feast day is May 17th and he is the patron saint of cooks, shepherds, and Eucharistic Congresses.
Saint Paschal, pray for us!
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- 4 Tablespoons Butter, divided
- 2 Tablespoons Olive Oil
- 1 pound Scallops
- 1 Onion, diced
- 4 cloves Garlic chopped
- 1 Red Bell Pepper, diced
- 1 teaspoon Paprika
- 1 teaspoon Turmeric
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Crushed Red Pepper
- 1 pinch Saffron Threads
- 1 cup Medium Grain Rice
- 1 1/2 cups Chicken Broth
- 1/2 cup White Wine
- 1 pound Shrimp, peeled and deveined
- 1 cup Green Peas, frozen
- 1/3 cup Parsley, chopped (optional)
- Pat dry between 8-10 scallops with paper towels to remove any excess water and season them with salt and black pepper on both sides, also pat dry about 24 raw medium shrimp (peeled and de-veined) and season with salt and black pepper.
- Heat a paella pan with a medium-high heat adding 2 tablespoons of olive oil and 2 tablespoons of butter; after 2 minutes add the scallops into the pan and cook for 3 minutes per side, then transfer to a bowl and cover with foil.
- Using the same pan over medium heat add the additional 2 tablespoons of butter, stir in diced onions, making sure to scrape up anything left behind by the scallops, 1 minute later add the minced garlic and red bell pepper. Next add the paprika, turmeric, salt, black pepper, crushed red pepper, and the saffron. Mix it all together until well combined. Add in the rice, stirring to coat well with the vegetables and spices. Stir in the white wine and chicken broth. Bring to a boil.
- Once it comes to a boil, cover the pan, turn heat to low, and cook for 15 minutes.
- After 15 minutes, stir in the raw shrimp and frozen peas. Cover for 5 minutes to let the shrimp cook through. Add the cooked scallops back into the pan and let it simmer, 4-5 minutes more to reheat.
- Garnish with parsley if desired.