In order to bring you the best organic produce, some ingredients may differ from those depicted.
Seared sea scallops over pancetta, eggplant, and artichoke paella
Gluten-Free Friendly, Dairy-Free, Soy-Free, Protein Plus
2 Servings, 690 Calories/Serving
Paella, you’ve come a long way from a humble meal in rural Valencia to Spain’s national dish. Our version stars pancetta, eggplant, and artichokes mixed with golden rice to soak up all the wonderful flavors.
In your bag
- 1 organic globe eggplant
- 3 ounces diced pancetta
- 1 cup arborio rice
- 2 ounces roasted red peppers
- 1 organic Roma or other tomato
- 1 cup cooked quartered artichoke hearts
- Sunbasket paella sauce base (tomatoes - tomato paste - granulated garlic - sweet smoked paprika - anchovy paste - turmeric)
- 1 cup vegetable broth
- Seafood options:
- 10 ounces wild sea scallops
- 10 ounces wild tail-on jumbo shrimp
- 2 wild Alaskan halibut fillets (about 6 ounces each)
- 2 cold-water lobster tails (about 4½ ounces each)
Calories 690, Total Fat 16g (21% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 1360mg (59% DV), Total Carb. 111g (40% DV), Fiber 13g (46% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 28g
Contains: Fish (anchovy)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Start the paella
- Remove the stem from the eggplant; cut the eggplant into 1-inch cubes.
In a large frying pan [large sauce pot] over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the pancetta and cook, stirring occasionally, until lightly browned and beginning to crisp, 3 to 4 minutes.
Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until starting to brown and soften, 3 to 4 minutes. Add the rice and cook, stirring occasionally, until the rice is slightly translucent, 3 to 4 minutes. While the paella is cooking, prepare the remaining ingredients.
Prep the remaining ingredients; finish the paella
- Coarsely chop the roasted red peppers.
- Cut away the core from the tomato; cut the tomato lengthwise into 1-inch-thick wedges.
To the pan with the paella, add ½ cup [1 cup] white wine (from your pantry), if using; bring to a boil, then reduce to a simmer and cook until the liquid is thickened, 1 to 2 minutes. Stir in the artichokes, paella sauce base, vegetable broth, and 1 cup [2 cups] water and season with salt and pepper.
Arrange the roasted red peppers and tomato on top of the rice. Bring to a boil, then reduce to a simmer, cover, and cook without stirring until the rice is tender, 20 to 25 minutes. When the paella is almost done, prepare the seafood.
Prep and cook the seafood
- Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt.
In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate.
- Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 2 to 3 minutes per side. Transfer to a plate.
- Pat the halibut dry with a paper towel; season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the halibut and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate.
- Working with 1 lobster tail at a time, place the lobster with the top shell facing up on a cutting board. Using clean kitchen shears or scissors, cut down the center of the shell, avoiding the meat, until you reach the base of the tail (do not cut through the tail; keep it intact). Turn the lobster over and repeat with the bottom shell, cutting down the center to the base of the tail. Using your fingers, gently spread the shells apart and lift out the meat, keeping the meat attached near the end of the tail. Press the empty shell halves back together and lay the lobster meat on top of the shell.
In a large frying pan, bring ½ inch of water to a boil. Add the lobster, with the shell down and meat facing up, cover, and cook until the lobster meat is opaque throughout, 4 to 6 minutes. Transfer to a plate.
Transfer the paella to individual plates, top with the seafood, and serve.
- Measure the water for the paella.
- Measure the oil for cooking the paella and seafood.
- Time the cooking.