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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The thing about traditional paella is that it is basically a meal made of your left overs...so here is mine Ingredients:
2 1/2 cups water |
1 cup long grain white rice |
salt |
1/4 teaspoon dried thyme leaves |
butter or margarine |
4 slices salami, cut into eights (3 inches) |
1 medium onion, chopped |
1 lb sea scallops, washed and drained |
1 medium green pepper, cut into strips |
1 medium red pepper, cut into strips |
1 -2 slice bacon, cooked and crumbled (garnish) (optional) |
parsley (garnish) (optional) |
Directions:
1. In a heavy, medium size saucepan with tight fitting cover, combine 2 1/4 cups cold water with the rice, 1 tsp salt, the thyme and 1 Tbs butter.
2. Bring to boiling, uncovered.
3. Reduce heat, simmer covered 15- 20 minutes or util rice is tender and liquid is absorbed.
4. In 2 Tbs butter in large skillet add onion and cook until just beginning to turn translucent, then add scallops.
5. Saute scallops 5 minutes, turning.
6. Add green and red pepper, saute stirring, until pepper and scallops are tender-about 5 minutes Add cooked rice and the salami to scallop mixture.
7. Simmer, covered, 5 minutes.
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