Hard

Maria's Paella

Name: Maria's Paella
Prep time: 34 min
Cook time: 95 min
Total time: 129 min
Yield: 4 servings
Ingredients: 0.5 cups olive oil; 1.25 pounds chicken thighs; 0.5 cups onion , diced; 2 cloves garlic , chopped; 0.25 pounds calamari rings; 0.25 pounds small shrimp - peeled and deveined; 0.5 greens bell pepper , diced; 0.5 reds bell pepper , diced; 6 cups water; 3 cups long grain rice; 1 , 14 ounce; 0.5 cups peas; 2 teaspoons saffron threads; 1 teaspoon salt; 6 large clams in shell , scrubbed; 6 jumbos shrimp in shells , 21-25 per lb.; 6 large sea scallops; 6 wedgess lemon

Total Time

2h 9m

34m prep · 95m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🌾 Gluten-Free 🥛 Dairy-Free 🥜 Nut-Free ☪️ Halal

This seafood paella with calamari is the dish all your family and friends will beg you to make again. It is incredibly flavorful and has been made by my family in Catalonia, Spain for many generations.

Gluten-Free Nut-Free Fried asian korean savory umami european greek mediterranean middle eastern region halal healthy_fats side sour plant_based spanish

Ingredients

0.5 cups olive oil
1.25 pounds chicken thighs
0.5 cups onion , diced
2 cloves garlic , chopped
0.25 pounds calamari rings
0.25 pounds small shrimp - peeled and deveined
0.5 greens bell pepper , diced
0.5 reds bell pepper , diced
6 cups water
3 cups long grain rice
1 , 14 ounce
0.5 cups peas
2 teaspoons saffron threads
1 teaspoon salt
6 large clams in shell , scrubbed
6 jumbos shrimp in shells , 21-25 per lb.
6 large sea scallops
6 wedgess lemon

Instructions

1

Heat olive oil in a very large skillet or paella pan over medium-high heat until it begins to smoke. Sear chicken thighs, skin-side down, in hot oil until golden brown on both sides, about 5 minutes. Remove chicken thighs to a plate and set aside.
2

Stir onion and garlic into drippings in the skillet. Cook and stir until onion is softened and translucent, about 1 minute. Add calamari, small shrimp, and bell peppers; cook and stir for 2 minutes.
3

Stir in water, rice, tomatoes, peas, saffron, and salt until well combined. Return chicken thighs to the skillet; simmer over medium-high heat for 15 minutes, stirring frequently to make sure rice does not stick.
4

Decoratively nestle clams and jumbo shrimp into rice-chicken mixture. Reduce heat to medium-low, cover, and simmer for 10 minutes. Place scallops into paella. Continue simmering, covered, until rice is tender and scallops are firm and opaque, about 5 minutes. Garnish with lemon wedges to serve.