Here is a custom Scallops and Bacon Paella recipe. This combination brings together the deep, smoky saltiness of cured pork with the delicate, buttery sweetness of seafood.
The secret to this recipe is using the rendered bacon fat as the foundational cooking oil for the entire dish, ensuring that rich flavor carries into every single grain of rice.
Ingredients List
| Ingredient | Amount | Notes |
| Bomba Rice | 400g (approx. 2 cups) | Traditional short-grain paella rice |
| Sea Scallops | 12 large | Tough side-muscles removed, patted completely dry |
| Thick-Cut Bacon | 4 strips | Cut into 1/2-inch lardons (strips) |
| Sweet Onion | 1 medium | Finely diced |
| Garlic | 4 cloves | Minced |
| Grated Tomato | 2 ripe tomatoes | Freshly grated (skin discarded) |
| Smoked Paprika (Pimentón) | 1 tsp | Dulce (sweet/smoky) |
| Saffron Threads | A generous pinch | Toasted and crushed |
| Seafood Stock | 1 Liter (approx. 4 cups) | Kept hot on the stove |
| Lemon & Flat-Leaf Parsley | For garnish | Freshly chopped |
The Cooking Workflow
1.Render the Bacon:10 min.
Place your paella pan over medium heat. Add the bacon lardons into a dry pan. Cook slowly to render out the fat until the bacon becomes crisp and golden. Remove the crispy bacon with a slotted spoon and set aside, leaving the rich bacon fat in the pan.
2.Hard Sear the Scallops:4 min.
Turn the heat up to medium-high. Season the patted-dry scallops lightly with salt. Sear them in the hot bacon fat for 90 seconds to 2 minutes per side until a deep, golden crust forms. They should still be slightly translucent in the center. Remove immediately and set aside with the bacon.
3.Build the Sofrito:10 min.
Drop the heat back to medium. In the same fat, add the diced onion. Cook until soft and translucent (about 5 minutes). Stir in the minced garlic for 1 minute, then add the grated tomato and smoked paprika. Cook this mixture down down until the tomato darkens, loses its water, and turns into a thick paste (the sofrito).
4.Toast the Rice:2 min.
Add the Bomba rice directly into the sofrito. Stir constantly for 2 minutes to ensure every grain is thoroughly coated in the savory bacon fat and tomato base. This toasting phase keeps the grains distinct.
5.Simmer and Absorb:18 min.
Pour in the hot seafood stock and add the crushed saffron. Give the pan one final, gentle stir to distribute the rice evenly. Do not stir again. Cook on high heat for 8 minutes, then reduce heat to low for another 10 minutes until the liquid is absorbed.
6.Finish and Rest:5 min.
During the last 2-3 minutes of cooking, beautifully arrange the seared scallops and crispy bacon lardons on top of the rice so they warm through. If you want a socarrat (the prized crispy rice crust), turn the heat to high for the final 60 seconds until you hear a crackling sound. Remove from heat, cover with a clean cloth, and let rest for 5 minutes before serving with lemon wedges and parsley.
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