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I love paella but always thought it was a complicated dish to make at home. Recently a friend gave me a paella pan to prove how uncomplicated it is to put together. After my first attempt, I stand corrected: this dish is simple and can be easily made in a large saute pan. Once most of the ingredients are prepped, the scallop paella takes about an hour from start to finish.
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We all know how difficult it can be to get your kids to eat what's good for them, but we also know how important the proper nutrients are for their physical and mental well-being. Mott's Medleys understand this struggle, which is why they've fortified their juices with what our kids really need. So what's hidden in there? Take this quiz and find out!
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From Paella Paella: With Tapas, Gazpachos, and Sangrias for a Festive Spanish FeastSea Scallop PaellaIngredients1/4 cup olive oil
16 oz large scallops
1 large onion, chopped
2 garlic cloves, minced
1 1/2 cups paella or arborio rice
3 1/4 cups fish or chicken broth
1/4 teaspoon saffron
Salt and pepper, to taste
6 ounces roasted red bell pepper, sliced into strips about 1/4-inch wide and 2-inches long
6 ounces canned, diced mild green chiles
14 ounces jarred artichoke hearts, drained and sprinkled with lemon juice
lemon wedges, (optional) to serve
Directions
Heat a large, flat pan or paella pan over medium heat.
1/4 cup olive oil
16 oz large scallops
1 large onion, chopped
2 garlic cloves, minced
1 1/2 cups paella or arborio rice
3 1/4 cups fish or chicken broth
1/4 teaspoon saffron
Salt and pepper, to taste
6 ounces roasted red bell pepper, sliced into strips about 1/4-inch wide and 2-inches long
6 ounces canned, diced mild green chiles
14 ounces jarred artichoke hearts, drained and sprinkled with lemon juice
lemon wedges, (optional) to serve
Directions
Heat a large, flat pan or paella pan over medium heat. Add about 1/2 the olive oil and sear the scallops for 3 to 4 minutes until almost completely cooked. Remove the scallops from the pan and place on plate; set aside. Discard any of the leftover juices.
In the same pan, heat the rest of the olive oil over medium heat, add the onions and garlic. Stir occasionally. Cook for 10 minutes until golden. Add the rice and cook for another 5 minutes. Stir occasionally.
Add the broth, saffron, salt, and pepper to the rice, onion, and garlic mixture. Cook for another 10 minutes and stir occasionally.
Add roasted bell pepper and canned chiles. Cook for another 5 minutes. Stirring occasionally.
Add the artichoke hearts and scallops and cook for another 2-3 minutes until all of the broth is absorbed.
Salt and pepper to taste. Serve with lemon wedges.
With 
I love paella but always thought it was a complicated dish to make at home. Recently a friend gave me a paella pan to prove how uncomplicated it is to put together. After my first attempt, I stand corrected: this dish is simple and can be easily made in a large saute pan. Once most of the ingredients are prepped, the scallop paella takes about an hour from start to finish. 
Last Thursday, stadiums across the country opened their doors and baseball season started. With it comes the arrival of America's favorite pastime, game-day eats, and the ballpark beer scam. 
Don't think that 
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