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Maria's Seafood Paella

4.5
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PREP TIME
30 min
COOKING TIME
40 min
TOTAL TIME
70 min
SERVINGS
6 servings
Dinner Spanish
Maria's Seafood Paella
Ingredients
  • 1/2 cup olive oil
  • 1 1/4 pounds chicken thighs
  • 1/2 cup onion, diced
  • 2 cloves garlic, chopped
  • 1/4 pound calamari rings
  • 1/4 pound small shrimp - peeled and deveined
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 6 cups water
  • 3 cups long grain rice
  • 1 (14 ounce) can crushed tomatoes
  • 1/2 cup peas
  • 2 teaspoons saffron threads
  • 1 teaspoon salt
  • 6 large clams in shell, scrubbed
  • 6 jumbo shrimp in shells (21-25 per lb.)
  • 6 large sea scallops
  • 6 wedges lemon
Instructions
1
Preheat a substantial skillet or large paella pan over an elevated heat setting, such as medium-high, until the oil starts to emit a thick smoke. Sear chicken thighs with their skin facing downwards in the hot oil until they acquire an appealing golden hue on both sides, approximately 5 minutes. Transfer chicken thighs to a serving plate and set them aside temporarily.
2
Stir the sautéed onion and garlic into the remaining oil in the skillet. Cook and stir until the onion becomes soft and translucent, roughly 1 minute. Introduce calamari, small shrimp, and bell peppers into the skillet; cook and stir for 2 minutes to allow these ingredients to meld together.
3
Combine water, rice, tomatoes, peas, saffron, and salt in a harmonious mixture. Reinsert the chicken thighs into the skillet; simmer over an elevated heat setting, such as medium-high, for 15 minutes, stirring constantly to ensure the rice adheres evenly.
4
Artfully position clams and jumbo shrimp within the rice-chicken mixture. Lower the heat to a moderate setting, cover the skillet, and simmer for 10 minutes. Introduce scallops into the paella. Continue to cook, covered, until the rice is tender and the scallops are firm and opaque, approximately 5 minutes. Serve with lemon wedges for garnish.