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Dear Tim,

We are thrilled for you to be the first person to try our Cornish Queen Scallop rice.

We hope you like it!


Cornish Queen Scallop rice


Bomba rice

Seafood stock

Tomato sofrito

Sofrito oil

Butter beans

Cornish Queen Scallops

Marie sauce (garlic and parsley)

British sea lettuce


  • Simmer the stock in a saucepan before starting to cook.
  • Place the paella pan over high heat and pour the sofrito oil in.
  • Once the oil is hot, place the scallops on the pan with the skin touching the pan. Cook for 1 minute only, remove and leave aside.
  • Add the rice, and fry it lightly over low heat for 1 minute until the grain becomes translucent.
  • Add the tomato sofrito and butter beans, mix with the rice and fry for 45 seconds.
  • Pour in the stock, bring to boil and cook over high heat for 5 minutes. Even out the rice without stirring excessively. Lower the heat to medium and cook for another 7 minutes.
  • Add the scallops and sea lettuce, lower the heat again and cook for 3 more minutes.
  • The last step is to make the socarrat – the crispy layer of rice that meets the pan. Bring the temperature up to the highest heat and cook for approximately 1.5 minutes. Check if the rice has soaked up all the stock and let the paella rest for a couple of minutes before serving.


Arros QD