Directions:
- 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.
- 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.
- 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.
- Garnish with lemon wedges or additional roasted sweet red bell pepper strips, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 557.89 Kcal (2336 kJ) | ||
| Calories from fat | 191.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.29g | 33% | |
|---|---|---|---|
| Cholesterol | 57.96mg | 19% | |
| Sodium | 695.21mg | 29% | |
| Potassium | 914.96mg | 19% | |
| Total Carbs | 75.13g | 25% | |
| Sugars | 8.55g | 34% | |
| Dietary Fiber | 4.19g | 17% | |
| Protein | 17.41g | 35% | |
| Vitamin C | 350.3mg | 584% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 12.5mg | 69% | |
| Calcium | 53.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 123.89 Kcal (519 kJ) | ||
| Calories from fat | 42.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.73g | 33% | |
|---|---|---|---|
| Cholesterol | 12.87mg | 19% | |
| Sodium | 154.39mg | 29% | |
| Potassium | 203.19mg | 19% | |
| Total Carbs | 16.68g | 25% | |
| Sugars | 1.9g | 34% | |
| Dietary Fiber | 0.93g | 17% | |
| Protein | 3.87g | 35% | |
| Vitamin C | 77.8mg | 584% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 2.8mg | 69% | |
| Calcium | 11.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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