Maria's Paella
Description
This delicious seafood paella with calamari has been made by my family in Catalonia, Spain, for many generations. Chicken, shrimp, squid, clams, and scallops are perfectly cooked in saffron-flavored rice.
Ingredients
•
1/2 cup olive oil
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1 1/4 pounds chicken thighs
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1/2 cup onion, diced
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2 cloves garlic, chopped
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1/4 pound calamari rings
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1/4 pound small shrimp - peeled and deveined
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1/2 green bell pepper, diced
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1/2 red bell pepper, diced
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6 cups water
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3 cups long grain rice
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1 (14 ounce) can crushed tomatoes
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1/2 cup peas
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2 teaspoons saffron threads
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1 teaspoon salt
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6 large clams in shell, scrubbed
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6 jumbo shrimp in shells (21-25 per lb.)
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6 large sea scallops
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6 wedges lemon
Directions
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.