Queen Scallop Rice recipe

Thin-crust Queen Scallop Rice with the Perfect Socarrat by @fanaticook

Looking for the ultimate bite? Get ready for this Thin-crust Queen Scallop Rice, where the star is the pure flavor of the sea and a texture that will blow your mind.

Imagine a layer so thin it almost disappears, rice that has absorbed every drop of a powerful stock, and, of course, the perfect socarrat: that golden, crispy crust that is the soul of any great paella. There are no tricks here, only technique and ingredients that speak for themselves. I’ve used the queen scallops (zamburiñas) from @mariskito.com because, for a top-tier rice dish, the quality of the raw material is non-negotiable. If you want to nail this dish at home, go get them.

Thin layer, controlled heat, and a lot of love. Follow the step-by-step and become a true rice pro!

By @fanaticook

Ingredients

Ingredients (40 cm paella pan – 2 people)

  • Queen scallops (zamburiñas)
  • 180 g Albufera rice (or another high-quality short-grain rice)
  • 750 ml seafood stock
  • Tomato and onion sofrito (slow-cooked base)
  • Saffron infusion
  • Fresh parsley
  • Extra virgin olive oil (EVOO)
  • Salt

Method

1. Start by searing the queen scallops with a drizzle of EVOO so they leave all their essence in the pan. Remove and set aside. In that same flavorful base, prepare a slow-cooked sofrito of tomato and onion. Pour in the seafood stock, add the saffron infusion, and let it come to a vigorous boil. 

FanaticTip: Use top-shelf products. These queen scallops from mariskito.com make all the difference.

2. Add the Albufera rice and spread it carefully across the entire surface. Remember the mantra: less is more. The key to pro rice is distributing the grains in a single thin layer, without piling them up, so that every grain is equally bathed in that potent stock. 

FanaticTip: This is a thin-layer rice; if you see too much volume, you’ve used too much. Here, surface area is king.

3. Keep the heat medium-high at first, then lower it to control evaporation. Don’t even think about stirring! The final secret comes when the liquid disappears: turn up the heat and listen... when you hear that constant crackling, the perfect socarrat is being born beneath your rice. 

FanaticTip: Socarrat shouldn't be rushed: control the flame and listen to the pan.

4. While the rice rests just enough, make a quick majado (paste) of garlic, parsley, and salt. Crown your masterpiece by placing the reserved scallops onto the rice and brushing them with the garlic-parsley mix. Now you have that shine and flavor that tastes like heaven!

Don't miss the complete video by @fanaticook and @mariskito

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