Scallop and Chile Paella
Ingredients
- 1⁄4 cup olive oil
- 16 ounces scallops
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 1⁄2 cups rice
- 3 1⁄4 cups fish stock
- 1⁄4 teaspoon saffron
- salt and pepper
- 1 red bell pepper, roasted and cut in strips
- 18 mild green canned chilies
- 1 (14 ounce) can artichoke hearts, drained and sprinkled with lemon juice
- lemon wedge (optional)
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