Easy One Pot Scallops & Chorizo Paella

4 days ago 14

A close-up of Easy One Pot Scallops & Chorizo Paella—yellow rice with seared scallops and sausage slices, garnished with chopped herbs, served on a white spoon.

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This easy one pot scallops and chorizo paella is packed with flavor and ready fast using simple ingredients and one pan.

Know Before You Scroll

Servings: 6 servings

Prep: 10 minutes

Cook: 20 minutes

Total Time: 30 minutes

Chicken stock, saffron, olive oil, chorizo, onion, garlic, scallops, white wine, parboiled rice, paprika, smoked paprika, parsley

Smoky, savory, slightly briny, aromatic

Large shallow pan or wide skillet with lid

Don’t overcook the scallops, add them back at the end

Use parboiled rice for consistent results

Shrimp can replace scallops

A close-up of a bowl filled with yellow rice, sliced sausage, and pieces of chicken, garnished with herbs. Reminiscent of an Easy One Pot Scallops & Chorizo Paella, a fork rests in the bowl, ready to eat.

Recipe Notes

First published in 2014, this Easy One-Pot Scallops and Chorizo Paella quickly became a reader favorite. Over the years, it has garnered thousands of shares on social media and consistently receives 5-star reviews. This updated version keeps everything people loved about the original, smoky chorizo, tender scallops, saffron-infused rice, garlic, white wine, and warm paprika, while improving the recipe with two scallop cooking options, brand-new photos, a step-by-step video, and even more helpful tips to guarantee success. Whether you choose the quick one-pan version or the restaurant-style seared scallops method, this recipe delivers rich Spanish-inspired flavor with surprisingly little effort.

A close-up of a spoonful of yellow rice with seared scallops and slices of sausage, held above a pan filled with Easy One Pot Scallops & Chorizo Paella.

Ingredient Notes

A variety of ingredients on a white surface—including chorizo slices, scallops, onions, rice, oil, broth, white wine, spices, garlic, chives, and seasonings—perfect for making Easy One Pot Scallops & Chorizo Paella.

Large sea scallops for a better sear

Parboiled or converted style rice. In the US, look for Uncle Bens Converted Rice, or Carolina Gold Parboiled Rice. In the UK, buy Uncle Bens Long Grain Rice (not quick cook).

You can use other types of rice but refer to the package instructions for liquid measurements and cooking times.

Spanish-style cured chorizo for smoky flavor

fresh chorizo (cook fully first) or kielbasa

Shallots for a milder taste

White wine adds acidity and depth

Extra stock with a squeeze of lemon

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Infuse the Stock

Bring 4 cups chicken stock to a gentle simmer and add a pinch of saffron. Let it sit while you cook the rest so the color deepens to a golden hue.

A stainless steel pot filled with golden saffron broth, featuring visible saffron threads, rests on a black stovetop—a perfect start for Easy One Pot Scallops & Chorizo Paella.

Prepare the Scallops

Heat 1 tablespoon olive oil in a large shallow pan or wide skillet over medium-high heat until shimmering.

If making the quick version of this recipe, pat the scallops dry and keep them refrigerated until ready to use. Wait to season them until just before adding them to the rice so they stay juicy and don’t release excess moisture too early.

For the seared scallop version, pat the scallops very dry with paper towels and season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat until just smoking. Sear the scallops in batches without moving them until deeply golden on each side, about 1½ minutes per side. Transfer to a plate and set aside while you finish the rice.

raw scallops drying on a paper towel, seasoned scallops on a white plate, and scallops searing to golden brown in a frying pan—perfect prep for Easy One Pot Scallops & Chorizo Paella.

Cook the Chorizo Base

Using the same pan, heat 2 tablespoons olive oil in a wide pan. Add 14 ounces sliced chorizo and cook until it releases its oils and starts to brown. Stir in 1 chopped onion and cook until soft, then add 3 cloves chopped garlic for about a minute until fragrant.

A frying pan with sliced chorizo sausage and chopped onions sizzling in oil, both browned to perfection—an aromatic start for an Easy One Pot Scallops & Chorizo Paella spread evenly across the patterned pan surface.

Build the Rice

Pour in 1 cup white wine and let it reduce by half. Add 2 cups rice and stir until coated and glossy. Pour in the saffron stock, add 1 teaspoon paprika, 1 teaspoon smoked paprika, and half the parsley.

A frying pan filled with sliced sausage simmers in a reddish-brown sauce with chopped garlic and onions, resembling the rich flavors of an Easy One Pot Scallops & Chorizo Paella. The pan rests on a sleek black stovetop.

Simmer Until Tender

Pour in the white wine and let it reduce by half. Add the rice, stirring to coat in the pan juices and allow the rice to absorb and leftover liquid.

A close-up of a stainless steel pan filled with cooked yellow rice and sliced sausage pieces, inspired by Easy One Pot Scallops & Chorizo Paella, sitting on a stovetop. The rice is fluffy and mixed evenly with the sausage.

Finish and Serve

Add the saffron-infused stock, paprika, smoked paprika, and half the parsley. Bring to a boil, then reduce the heat to low, cover, and simmer for 10–12 minutes.

For the quick version, season the scallops with salt and pepper, then nestle them into the partially cooked rice. Cover again and continue cooking over low heat for 5–7 minutes, until the rice is tender and the scallops are just opaque and cooked through.

For the seared scallop version, continue cooking the rice covered over low heat for a further 5 to 10 minutes, until tender. Remove from the heat and gently fold the seared scallops into the finished rice just before serving.

A close-up of Easy One Pot Scallops & Chorizo Paella, featuring yellow rice mixed with sliced sausage and scallops, served with a white ceramic spoon. The dish appears flavorful, garnished with chopped herbs.

A close-up of Easy One Pot Scallops & Chorizo Paella—yellow rice with seared scallops and sausage slices, garnished with chopped herbs, served on a white spoon.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves 6 servings

▢ 4 cups chicken stock
▢ 1 pinch saffron threads
▢ 2 tablespoons olive oil (divided if searing scallops)
▢ 14 ounces chorizo sausage (sliced)
▢ 1 large onion (chopped)
▢ 3 cloves garlic (chopped)
▢ 14 ounces raw scallops (cleaned and patted dry)
▢ 1 cup dry white wine
▢ 2 cups long grain rice (converted or parboiled* – see notes)
▢ 1 teaspoon paprika
▢ 1 teaspoon smoked paprika
▢ Salt and freshly ground black pepper
▢ A good handful of fresh parsley (chopped)

Quick Method

In a saucepan, bring the chicken stock to a gentle simmer. Add the saffron threads and let them infuse while you prepare the rest of the dish.
Heat the olive oil in a large shallow pan or wide skillet over medium-high heat. Add the chorizo and cook until browned and releasing its oils. Stir in the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute, until fragrant.
Pour in the white wine and let it reduce by half. Stir in the rice, coating it well in the pan juices. Add the saffron-infused stock, paprika, smoked paprika, and half the parsley. Bring to a boil, then reduce the heat to low. Cover and simmer for 10–12 minutes.
Season the scallops with salt and freshly ground black pepper. Nestle them into the partially cooked rice, cover again, and continue cooking for 5–7 minutes, until the rice is tender and the scallops are just opaque and cooked through.
Remove from the heat. Sprinkle with the remaining parsley, taste, and season with additional salt and pepper if needed before serving hot.

Seared Scallops Method

Pat the scallops dry with paper towels. Place them on a clean dish towel-lined plate or baking sheet. Cover with another towel, press gently, and let sit for 10 minutes to remove excess moisture.
Season the scallops with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat until just smoking. Add half of the scallops in a single layer and cook without moving for about 1½ minutes, until a deep golden crust forms. Flip and cook for another 1½ minutes. Transfer to a plate and tent loosely with foil. Repeat with the remaining oil and scallops.
In the same pan or a large wide skillet, add the chorizo and cook until browned and releasing its oils. Stir in the onion and cook until softened. Add the garlic and sauté for 1 more minute.
Pour in the white wine and let it reduce by half. Stir in the rice to coat in the flavorful oils. Add the saffron-infused stock, paprika, smoked paprika, and half the parsley. Bring to a boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, until the rice is tender.
Remove from the heat and gently fold the seared scallops into the rice. Sprinkle with the remaining parsley, taste, and season with additional salt and pepper if needed before serving immediately.

* This recipe calls for parboiled or converted rice. In the US, look for Uncle Bens Converted Rice, or Carolina Gold Parboiled Rice. In the UK, buy Uncle Bens Long Grain Rice (not quick cook).

Erren’s Top Tips

Use a wide pan so the rice cooks evenly and doesn’t steam too much.
Pat scallops completely dry or they won’t brown properly.
Don’t stir the rice once it starts simmering or it can turn sticky.
Taste at the end and adjust seasoning. Chorizo can be salty, so wait before adding extra salt.
If the rice isn’t quite done, add a splash of hot stock and cover for a few more minutes.