Originally From
Macaroni and Cheese Paella with Shrimp and Scallops
LaurenSleeper wants to cook this
8
- 1 lb - orzo pasta
- 3 Tbsp - olive oil
- 2 - large bay leaves
- 2 Tbsp - minced garlic, divided
- 1 lb - uncooked small or medium shrimp (51-60 or 41-50 count), shelled & deveined (watch our video which shows how to easily peel, process, and devein shrimp)
- 1 lb - bay scallops
- 1/2 tsp - salt
- 1 tsp - small capers (optional)
- 2 Tbsp - Spanish smoked sweet paprika, or equivalent (see Cook’s Note)
- 1/4 cup - white wine
- 1 - large sweet onion, chopped
- 3 Tbsp - chopped sun-dried tomatoes
- 3 Tbsp - butter
- 2 Tbsp - all-purpose flour
- 1 cup - half & half (or milk)
- 1 cup - chicken broth
- 1 cup - frozen peas, thawed (about 4 oz)
- 8 oz - sharp cheddar cheese, shredded (about 2 cups)
- Additional salt, if needed
- 8 oz - pepper jack cheese, cut into 1/2 inch cubes
- 3 Tbsp - minced fresh parsley, divided
- 2 Tbsp - sliced green olives with pimento (optional)
- 1/4 cup - roasted red pepper strips
- Lemon for garnish (optional)
