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Heat the oil over medium heat in a paella pan. Add the minced garlic and cook, stirring frequently, for 2 minutes. Add tomatoes and cook for a further 5 minutes. Stir in the rice and saute for a further 5 minutes. Add the shrimp, broth, saffron, salt and pepper, and cook for a further 15 minutes. 2. Mix in the scallops and capers and saute for a further 10 minutes, or until the rice is tender and all the broth has been absorbed. Remove from the heat and add the lemon juice, rind and parsley. Serve warm, straight from the pan.
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Wide ring burner for large paella pans — outdoor paella party
Wide carbon steel pan — develops the prized socarrat crust
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium saffron — paella, biryani, risotto Milanese
Definitive Spanish cookbook — regional traditions, tapas, paella, seafood
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Wide ring burner for large paella pans — outdoor paella party
Wide carbon steel pan — develops the prized socarrat crust
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium saffron — paella, biryani, risotto Milanese
Definitive Spanish cookbook — regional traditions, tapas, paella, seafood