16/08/2026
Aligue Crab Scallop Paella
by Ina Isleta-Canimo
Ingredients:
360 g, Arborio rice
1 kg, washed crab claws
500 g (12-15 pcs), large scallops
220 g, ๐๐๐๐ ๐ง๐ ๐๐๐ฅ๐๐ง๐ ๐ค๐ by Puro
2 tbsp, extra virgin olive oil
1 tbsp, butter
1 bulb, chopped medium white onion
4 cloves, minced garlic
1/2 tspn, saffron threads
(soaked in 2 tbsp warm water)
3-1/2 cups, hot seafood stock (or water)
1/2 cup, dry white wine
1 tspn, smoked paprika
salt and pepper to taste
chopped parsley for garnish
lemon
Procedure:
Lightly season crab claws and scallops with salt and pepper. Keep them cold until needed.
In a large paellera, build the sofrito by sautรฉing garlic and onions in olive oil and butter, on medium heat. Then, add paprika and cook until fragrant.
Add the dry rice and stir until each grain is completely coated in oil. Then, pour in the white wine and let it reduce.
Add Puro TnT!!!
Add the saffron water and stir well (the whole pan will turn intense orange). Let it fry for a minute โ this is where the flavor deepens.
Pour in the hot seafood stock. Stir once, then DO NOT STIR again. Spread the rice evenly. Bring to a gentle boil, then lower to medium-low. Cook uncovered for 12-15 mins until rice is almost tender and most liquid is absorbed.
Now place the crab claws and scallops on top and lightly press them into the rice. They will steam on top. Cover loosely with foil for 8-10 mins until scallops and crab are cooked.
Turn heat up to medium-high for 60-90 seconds at the end. Listen for a faint crackle โ thatโs the yummy socarrat (tutong) forming!
Turn off heat, cover with foil, and rest for 5 mins. Squeeze lemon and sprinkle parsley on top. Serve straight from the pan on the stovetop. ยกAproveche!
WOOHOOOOOOOOOOOOOOOO!!!
MAPAPAMURA KA SA SARRRRRAP!!!
