Cast Iron

Scallop & Andouille Paella

October 18, 2010
1 Ratings
  • Serves 6-8
Author Notes

Classic paella usually contains multiple varieties of seafood and meat. To pare down the shopping list, I like to use non-traditional Cajun Andouille sausage from the meadow (which gives a ton of flavor to the rice), and delicate scallops from the sea. From the garden are loads of chopped scallions. - BigGirlPhoebz —PhoebeLapine

Test Kitchen Notes

This multidimensional paella brings together many different spicy and smoky layers. Wait until the very last minute to add the seared scallops so they remain perfectly cooked and retain their caramel crust. A burst of lemon and ton of scallions make everything come alive.- Stephanie —The Editors

What You'll Need
  • 1pound sea scallops
  • 1pound andouille sausage in its casing, cut diagonally into 1 1/2 inch pieces
  • 1 large sweet onion, diced
  • 4 cloves garlic, minced
  • 8 scallions (white and green parts), chopped
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 ½ cups crushed tomatoes
  • 2 teaspoons smoked Spanish paprika (pimenton)
  • 1 teaspoon salt
  • Pinch of saffron
  • 3 – 4 cups chicken stock
  1. In a large (15-inch) cast iron skillet or paella pan, heat 2 tablespoons of olive oil over medium-high heat until the oil is shiny and just about to smoke. While the oil is heating, quickly pat dry the scallops and remove the tough side muscle and discard. Sear the scallops in batches until brown and crusty on both sides, about 2 minutes per side. Remove the scallops to a plate. Add the sausage and brown, turning it on all sides, about 2-5 minutes. Set aside on another plate.
  2. Turn the heat down to medium and sauté the onions in the remaining fat until translucent, scraping up any leftover drippings from the pan. If the pan is dry, you may need to add another tablespoon of oil. Add the garlic and the white part of the chopped scallions, reserving the green for garnish, and cook for another few minutes. Add the rice and stir to coat in the onion mixture, allowing it to get covered in the oil and begin to toast. After 3 minutes, add the wine, and cook until the liquids have evaporated by nearly half, about 2-3 minutes. Use your spatula to help deglaze the pan and lift up any caramelized bits. Stir in the tomatoes (and their juices), paprika, salt and pepper.
  3. Place the saffron and stock in a small saucepan over a medium-low flame until the liquids are hot. (you can also do this in the microwave).
  4. Return the sausage to the pan, and cover with the saffron-stock, as much as needed to submerge the rice mixture. Bring the liquid to a boil, then reduce the heat to medium-low, and simmer on the stove until the rice is cooked through, all the liquid is absorbed, and the rice is beginning to become crusty around the edges, about 25-30 minutes.
  5. Using the back of your spoon to create small indents, arrange the scallops neatly around the surface of the paella, and add any juices back in the pan. Cook until all the liquid is absorbed and the rice is tender.
  6. Garnish with the remaining green scallions and some lemon wedges. Serve warm, straight from the skillet.
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Phoebe is a writer, gluten-free chef, culinary instructor, award-winning blogger, and author of The Wellness Project. You can find her healthy comfort food and gluten-free finds on

9 Reviews

Elizabeth D. December 2, 2018
There are a million ways to make paella, but this is my favorite basic recipe. It has room for infinite variations. I tend to do shrimp and sausage. I like this recipe because it tells me what I need to know about the essential structure of paella but leaves me room to mix up the ingredients within those parameters. This recipe tells me what I need to know even if I decide to, say, use raw shrimp instead of scallops. I keep coming back to it because it works!
ibbeachnana July 6, 2017
I am making this tonight!
Sagegreen October 25, 2010
Love your generous use of Andouille, equal to the scallops here! And with smoked paprika.
cheese1227 October 20, 2010
What a fabulous combination!!
Oui, C. October 19, 2010
Love the juxtaposition of the earthy, spicy sausage and the smooth, sweet scallops. This looks like a real beauty of a paella. - S
Midge October 19, 2010
Great photo!
Loves F. October 18, 2010
Beautiful picture!
aargersi October 18, 2010
Delish - andouille makes everything better, as do scallops!
Cara E. October 18, 2010
Sounds so great. Love the use of scallops!