Maria's Paella

asian european greek korean mediterranean middle eastern region spanish side sour savory umami hard medium

Prep

34 min

Cook

95 min

Total

129 min

Ingredients (18)

½ cup olive oil g

1 ¼ pounds chicken thighs g

½ cup onion, diced g

2 cloves garlic, chopped g

¼ pound calamari rings g

¼ pound small shrimp - peeled and deveined g

½ green bell pepper, diced g

½ red bell pepper, diced g

6 cups water g

3 cups long grain rice g

1 (14 ounce) can crushed tomatoes g

½ cup peas g

2 teaspoons saffron threads g

1 teaspoon salt g

6 large clams in shell, scrubbed g

6 jumbo shrimp in shells (21-25 per lb.) g

6 large sea scallops g

6 wedges lemon g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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.

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.

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.