We use large prawns.
Rice - short-grain.
Paprika can be taken ordinary sweet red. Or instead of it, sweet smoked paprika, which is often used in Spain.
Or mix the usual sweet with smoked.But most importantly, it is a special pan for paella - a large diameter with relatively low sides. The essence of this dish is that we distribute rice over a large area, much larger than in other dishes with the same volume. This is done in order to get a special crust "sokkarat". If roughly, it is, as it were, a little burnt from the bottom of the rice. But it is in this crust that the main difference between Spanish paella and cooked somewhere else in an ordinary pan. Chop the onion and garlic.Put the broth (vegetable, fish or chicken) on the fire.
Blot the scallops with a paper towel, season with salt and pepper on both sides.Do the same with pre-peeled prawns.
Preheat the pan and pour 1/4 Cup of olive oil. After a couple of minutes, lay out the scallops, fry for 3 minutes on each side. Then transfer them to a bowl, cover tightly and set aside.
In the same pan, fry the onion.
Add the garlic and continue to fry.Garlic can be either chopped or squeezed out.
Add tomato sauce, paprika, salt and pepper. Stir.
After a couple of minutes, pour out the entire broth, add the saffron and salt and pepper.
Let it boil for a minute.
Add the rice and spread it evenly over the entire surface.Everything from this point, the rice can not touch, otherwise baccarat will not work.
After about 8 minutes, when the rice appears from under the broth, spread out the prawns.
In another couple of minutes, the scallops.
And reduce the fire to low.
After about 5 minutes (or when there is very little broth left), increase the heat to medium and cook for a couple of minutes to get the sokkarat. Remove the paella from the heat and cover tightly for 5 minutes to infuse.I tighten the pan with foil. And I put a couple of towels on top of it.
Meanwhile, cut the lemon and onion.
After five minutes, decorate and serve.Bon appetit.