Spring Shrimp and Scallop Paella with Charred Green Beans and Lemon Aioli

Welcome spring to your table with this vibrant Spanish-inspired rice dish. Sweet shrimp and tender scallops are tossed in a chili-lemon butter, then nestled into smoky arborio rice studded with charred green beans, bell pepper and bright green peas. A drizzle of lemon-scallion aioli adds a creamy, tangy finish that ties everything together.

This paella celebrates peak-season vegetables and seafood, bringing a taste of the Mediterranean to your home kitchen. The smoked paprika and charred beans mimic the traditional open-fire cooking method, while the quick-cooking rice keeps it weeknight-friendly.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

10 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

6 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add green beans and cook until tender-crisp, about 3-4 minutes. Drain and set aside.
2. In a small bowl, whisk together seafood stock concentrate, tomato paste and 1 cup water. Set aside.
3. Pat shrimp and scallops dry with paper towels. Season with salt, pepper and chili powder.
4. Heat 1 teaspoon oil in a large skillet or paella pan over medium-high heat. Add green beans and cook, stirring occasionally, until charred in spots, about 3 minutes. Transfer to a plate.
5. Reduce heat to medium. Add remaining 1 teaspoon oil and butter to the pan. Add shrimp and scallops in a single layer. Cook until shrimp are pink and scallops are golden, about 2-3 minutes per side. Remove seafood to a plate.
6. Add bell pepper and sliced scallion whites to the pan; cook 2 minutes. Stir in arborio rice, smoked paprika and garlic powder; cook 1 minute.
7. Pour in the stock mixture and bring to a simmer. Cover and cook until rice is tender and liquid is absorbed, about 15-18 minutes, stirring occasionally.
8. Stir in peas, charred green beans and cooked seafood. Cook 1 minute to warm through.
9. Meanwhile, make the aioli: In a small bowl, combine mayonnaise, juice of half the lemon and remaining sliced scallion greens. Season with salt and pepper.
10. Serve paella in bowls, drizzled with lemon-scallion aioli. Garnish with lemon wedges.

Recipe Tips

FAQ

Can I use frozen shrimp and scallops?

Yes, just thaw them completely and pat dry before cooking to ensure proper searing.

What can I substitute for seafood stock concentrate?

You can use 1 cup of fish or chicken broth mixed with a pinch of saffron or smoked paprika for flavor.

Is this paella gluten-free?

Yes, arborio rice is naturally gluten-free. Check that your stock concentrate and mayonnaise are gluten-free.