Farmers Market Shrimp & Scallop Paella

• 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.