Macaroni and Cheese Paella with shrimp and scallops Recipe

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Ingredients

  • 1 lb - orzo pasta
  • 3 Tbsp - olive oil
  • 2 - large bay leaves
  • 2 Tbsp - minced garlic, divided
  • 1 lb - uncooked small or medium shrimp (51-60 or 41-50 count), shelled & deveined - three cups small salad size shrimp
  • 1 lb - bay scallops
  • 1/2 tsp - salt
  • 1 tsp - small capers (optional)
  • 2 Tbsp - Spanish smoked sweet paprika, or equivalent (see Cook’s Note) 1/2 Tbsp paprika + 1/2 Tbsp St Louis Mesquite seasoning
  • 1/4 cup - white wine
  • 1 - large sweet onion, chopped
  • 3 Tbsp - chopped sun-dried tomatoes Rotel diced tomatoes with green chilies and cilantro, drained well.
  • 3 Tbsp - butter
  • 2 Tbsp - all-purpose flour
  • 1 cup - half and half (or milk)
  • 1 cup - chicken broth
  • 1 cup - frozen peas, thawed (about 4 oz)
  • 8 oz - sharp cheddar cheese, shredded (about 2 cups)
  • Additional salt, if needed
  • 8 oz - pepper jack cheese, cut into 1/2 inch cubes
  • 3 Tbsp - minced fresh dried parsley, divided
  • 2 Tbsp - sliced green olives with pimento (optional)
  • 1/4 cup - roasted sweet red pepper strips
  • Lemon for garnish (optional)

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Comments

  • Chef Ciado
    August 10, 2010
    Paella Party Catering
    http://www.paella-party.com
    650-218-3334

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