Scallop & Andouille Paella

By Food52
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1 pound sea scallops

1 pound andouille sausage in its casing, cut diagonally into 1 1/2 inch pieces

1 large sweet onion, diced

4 cloves garlic, minced

8 scallions (white and green parts), chopped

2 cups Arborio rice

1/2 cup dry white wine

1 ½ cups crushed tomatoes

2 teaspoons smoked Spanish paprika (pimenton)

1 teaspoon salt

Pinch of saffron

3 – 4 cups chicken stock

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