Inspired by the seafood-rich cuisine of Galicia, this Galician-Style Small Scallop Rice is the kind of dish that brings the warmth of the Spanish coast straight to your table. Each spoonful is packed with tender small scallops, aromatic rice, and the deep, savory flavor of Spiced Vieira Sauce, creating a comforting meal that feels both rustic and refined.
The secret is simple: let the sauce from the scallops become part of the rice, allowing every grain to soak up its rich, spiced flavor. Finished with roasted red pepper, fresh parsley, and a squeeze of lemon, this easy seafood rice is a beautiful way to let a premium tin take center stage.
What You'll Need
- 1 tin Paco Lafuente Small Scallops in Spiced Vieira Sauce
- 1 cup Spanish short-grain rice
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 roasted red pepper, sliced
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sweet smoked paprika
- ½ cup dry white wine
- 2 ½ cups seafood or vegetable stock, warmed
- Fresh parsley, chopped
- Sea salt
- Freshly ground black pepper
- Lemon wedges, for serving
Paco Lafuente Small Scallops in Spiced Vieira Sauce
View productHow to Make It
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Build your flavor base. Warm the extra virgin olive oil in a wide, heavy-bottomed pan over medium heat. Add the onion and cook for 5–7 minutes, until soft and translucent. Stir in the garlic and cook for another minute, until fragrant.
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Toast the rice. Add the smoked paprika and stir to combine. Then add the rice, tossing it through the aromatics for 1–2 minutes. This simple step helps give the finished dish an extra layer of flavor.
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Add a splash of wine. Pour in the white wine and let it simmer for a couple of minutes, allowing it to reduce slightly and infuse the rice with its bright, delicate acidity.
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Let the rice cook slowly. Add the warm stock and stir gently. Cook over medium-low heat according to the rice package instructions, stirring occasionally, until the grains are tender and have absorbed most of the liquid.
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Make the scallops the star. When the rice is almost ready, gently fold in the Paco Lafuente Small Scallops along with all of their Spiced Vieira Sauce. Cook for another 2–3 minutes, just until the scallops are warmed through and their rich sauce has melted into the rice.
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Finish with color and freshness. Fold in the roasted red pepper and scatter over plenty of fresh parsley. Season with salt and freshly ground black pepper, then serve immediately with lemon wedges for squeezing over the top.
Why It Works
The beauty of this Galician-style rice is that every ingredient has a purpose, but the Paco Lafuente Small Scallops in Spiced Vieira Sauce remain firmly at the heart of the dish. Their rich, spiced sauce transforms the rice, adding layers of savory seafood flavor without the need for complicated preparation.
The sweetness of the scallops works beautifully with the smoky paprika and roasted red pepper, while garlic and onion create a deeply aromatic foundation. A final squeeze of lemon cuts through the richness and brings everything into balance. The result is a comforting, flavorful seafood rice that feels special enough for a celebration but easy enough to make whenever you're craving a taste of Galicia. Cook, gather, and enjoy a taste of the Spanish coast. If you make this recipe, tag @get.lata—we’d love to see your creation.
