Farmers Market Shrimp & Scallop Paella
with Green Beans, Bell Pepper, Peas & Scallion Aïoli
- Fish
- Shellfish
- Eggs
- Milk
Hasta la vista, winter! Give spring a warm welcome with our fresh spin on a festive Spanish rice dish. This paella celebrates peak-season veggies that pair beautifully with sweet, succulent shrimp and scallops tossed in a chili-lemon butter. Charred green beans and smoked paprika lend a hint of smokiness to the rice, nodding to the tradition of cooking paella over an open fire. Green peas go in at the last minute to keep them bright, and a lemon-scallion aioli is drizzled over the dish for a dose of richness. Paella? More like pa-YAY-a!
Ingredients
6 ounce
Green Beans
2 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
1 unit
Tomato Paste
4 ounce
Peas
10 ounce
Scallops
(Contains: Shellfish)
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
1 teaspoon
Chili Powder
1 teaspoon
Smoked Paprika
¾ cup
Arborio Rice
6 tablespoon
Mayonnaise
(Contains: Eggs)
4 unit
Scallions
1 unit
Bell Pepper
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl; bring to room temperature. Wash and dry produce. • Trim green beans if necessary; halve crosswise. Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
• Heat a large, dry pan over high heat. Add green beans, a small splash of water, and a pinch of salt. Cook until green beans are lightly charred and water has evaporated, 2-3 minutes. Turn off heat; transfer to a plate. Wipe out pan. • Heat a drizzle of oil in same pan over medium-high heat. Add bell pepper and scallion whites. Cook, stirring occasionally, until slightly softened, 2-3 minutes.
• Stir rice, tomato paste, paprika, and ¾ tsp garlic powder (1½ tsp for 4 servings) into pan with bell pepper and scallion whites; cook until fragrant, 30-60 seconds. • Stir in 3 cups water (6 cups for 4), stock concentrates, and ¾ tsp salt (1½ tsp for 4). Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until liquid has evaporated and rice is tender, 15-20 minutes. (TIP: If liquid evaporates before rice is tender, add a splash more water.) Turn off heat.
• While rice cooks, in a second small microwave-safe bowl, combine scallion greens, remaining garlic powder, 2 TBSP olive oil (4 TBSP for 4 servings), and a pinch of salt. Cover bowl with plastic wrap; microwave until fragrant and sizzling, 30-45 seconds. Uncover and set aside to cool. • Once scallion mixture has cooled, stir in mayonnaise and a squeeze of lemon juice. Taste and season with salt and pepper. • To bowl with softened butter, stir in lemon zest, half the chili powder (all for 4), and ¼ tsp sugar (½ tsp for 4). Season with salt and pepper.
• Rinse shrimp* under cold water, then pat dry with paper towels. Pat scallops* dry with paper towels. • When rice is almost done, heat a drizzle of oil in a second large pan over high heat. Once pan is hot, add shrimp and season with salt and pepper; cook, stirring occasionally, until opaque, 1-2 minutes. Add scallops and season with salt and pepper; cook until everything is opaque and cooked through, 1-2 minutes more. • Turn off heat. Stir in chili lemon butter and a big squeeze of lemon juice until melted and combined.
• Once rice is tender, stir in peas and green beans. Taste and season with salt and pepper. Top with shrimp and scallops and drizzle with scallion aioli. Serve with any remaining lemon wedges on the side. TIP: Serve directly from pan for a family style paella experience!
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious seafood flavors, though some found it bland and wanted more spices or heat.
- Ease of prep: Several noted it took longer than expected to prepare, with many steps and ingredients to manage.
- Suggestions: Consider searing the seafood for better flavor; some preferred it without the aioli sauce.
- Portions: Generous servings impressed many, with leftovers often lasting for multiple meals.
- Seafood quality: Most praised the fresh, high-quality shrimp and scallops, though a few had concerns.
- Vegetables: Some felt green beans didn't fit well; consider swapping for more traditional paella vegetables.
Reviews from our home cooks
I gave this 4 stars because it WAS good, BUT it didn't taste like Paella, sorry! I think it's the lack of proper spices. I realize the cost of saffron is prohibitive but there are paella spice mixes out there that are very reasonable and could be made part of this meal. Also, perhaps including the option of a spicy sausage in addition to the shrimp and scallops (as is often found in paella) would add that extra zip. Also, I'd recommend cutting the green beans into quarters vs. halves so they "fit" better with the other bite sized ingredients. But it is great to have a recipe for paella that doesn't involve all day cooking!
It tasted very good, but there's almost too many additions to the rice. I took out the green beans not just because I don't like them, but because you have those AND peas AND shrimp AND scallops AND peppers. It feels a bit cluttered.
Worth the extra for premium meal! Shrimp and scallops were delicious as was the rice with peas, string beans and tomato paste! It took a while to prepare but it was a spectacular meal for Mother's Day!
Be careful not to overcook the shrimp and scallops. I did not, but there is certainly a risk to that happening if recipe is followed too closely.
This is definitely a keeper; huge portion. There was enough for the two of us to have it again for leftovers & me a 3rd time. Very delicious dish but I love shrimp & scallops!!
The scallion aioli was interesting but a little too fatty. The scallops were great - maybe could do with a better sear. The compound butter was a little confusing - it would be simpler to just add the components to the pan during the cook.
I have never made paella. This was a big moment for me and it was DELICIOUS. I had to save some for my grandma - her favorite dish is paella and she said it was better than a restaurant! And this woman doesn't lie. I will absolutely order this again given the opportunity!
The best we've had so far. Scallops were tasty with not one little grit. Nice size shrimp, meal is totally delicious. Our favorite so far.
Amazing flavor, it was the best food I've had in a while (I didn't use the green beans or peas because I felt that it would ruin the flavor though)
Full of flavor. Liked the crunch of the shrimp and softness of the veggies and rice.
