Macaroni and Cheese Paella with shrimp and scallops Recipe

Ingredients

• 1 lb - orzo pasta
• 3 Tbsp - olive oil
• 2 - large bay leaves
• 2 Tbsp - minced garlic, divided
• 1 lb - uncooked small or medium shrimp (51-60 or 41-50 count), shelled & deveined - three cups small salad size shrimp
• 1 lb - bay scallops
• 1/2 tsp - salt
• 1 tsp - small capers (optional)
• 2 Tbsp - Spanish smoked sweet paprika, or equivalent (see Cook’s Note) 1/2 Tbsp paprika + 1/2 Tbsp St Louis Mesquite seasoning
• 1/4 cup - white wine
• 1 - large sweet onion, chopped
• 3 Tbsp - chopped sun-dried tomatoes Rotel diced tomatoes with green chilies and cilantro, drained well.
• 3 Tbsp - butter
• 2 Tbsp - all-purpose flour
• 1 cup - half and half (or milk)
• 1 cup - chicken broth
• 1 cup - frozen peas, thawed (about 4 oz)
• 8 oz - sharp cheddar cheese, shredded (about 2 cups)
• Additional salt, if needed
• 8 oz - pepper jack cheese, cut into 1/2 inch cubes
• 3 Tbsp - minced fresh dried parsley, divided
• 2 Tbsp - sliced green olives with pimento (optional)
• 1/4 cup - roasted sweet red pepper strips
• Lemon for garnish (optional)
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