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. 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. 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. 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. 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.

Nutrition per serving