Scallop and Chile Paella

• 14 cup olive oil
• 16 ounces scallops
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 12 cups rice
• 3 14 cups fish stock
• 14 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)

1. Heat half the olive oil in a paella pan over medium to high heat.
2. Add the scallops and saute for 3 minutes.
3. Set the scallops aside and discard the pan juices.
4. Add the remaining olive oil to the pan, and cook the onion and garlic for about 5 minutes over medium heat.
5. Add the rice and cook for a further 5 minutes.
6. Mix in the broth, saffron, salt, and pepper and cook for 10 minutes.
7. Add the roasted red bell peppers and the chilies and cook for a further 10 minutes.
8. Add the artichoke hearts and scallops and cook for 5 minutes, or until the broth has been absorbed and the rice is tender.
9. Garnish with lemon wedges or additional roasted sweet red bell pepper strips, and serve.

olive oil, scallops, onion, garlic, rice, fish stock, saffron, salt, red bell pepper, chilies, hearts, lemon

Taken from www.food.com/recipe/scallop-and-chile-paella-370997 (may not work)