Shrimp and Scallop Easy Paella

Ingredients

• 10 ounce canned tomatoes diced with chiles canned
• 6 cups chicken stock see 
• 6 ounces dry-cured chorizo spanish sliced
• 4  garlic cloves finely chopped
• 1  pepper green seeded thinly sliced
• 6 servings lemon wedges for decoration
• 3 tablespoons olive oil extra-virgin
• 0.3 cup parsley leaves italian chopped
• 2 pounds shrimp raw peeled
• 1  pepper red seeded thinly sliced
• 1 teaspoon saffron threads spanish
• 6 servings salt and pepper 
• 1 pound sea scallops 
• 3 tablespoons tomato paste 
• 1.5 cups rice white
• 1 medium onion yellow chopped

Equipment

• frying pan
• sauce pan
• aluminum foil

Directions

1. In a medium saucepan, heat the chicken stock until boiling.
2. In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.
3. Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes.
4. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed.
5. Cover the paella pan with aluminum foil, and cook for 20 to 25 minutes, until rice is tender.
6. Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.
7. Decorate with the chopped parsley and lemon wedges.