Paella



5 tablespoons olive oil, divided
1 large onion, diced
1 large red bell pepper, diced
1 large green bell pepper, diced
3/4 pound chorizo sausage, sliced
3 cloves garlic, crushed
3 cups basmati rice
5-1/2 cups water
1/2 teaspoon salt
1/4 teaspoon thread saffron, crushed
1 pound sea scallops
1 cup frozen peas, thawed
1 pint grape tomatoes
1-1/2 cups pitted black olives

1. In a large Dutch oven heat 3 tablespoons oil over medium-high heat. Add onion, peppers, and sausage and cook until soft, 5 minutes. Add garlic and cook 2 minutes more, stirring occasionally. Stir in rice, water, salt, and saffron and bring to a boil. Reduce heat; cover and simmer 15 minutes.
2. In a large nonstick skillet heat remaining oil over medium-high heat and cook scallops until just cooked. through, about 1 minute per side.


6-8 servings

Ladies' Home Journal