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Maria's Paella
Maria's Paella
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Traditional Spanish seafood paella with chicken, shrimp, calamari, clams, and scallops cooked in aromatic saffron rice.
Ingredients:
  • 0.5 cup olive oil
  • 1.25 pounds chicken thighs
  • 0.5 cup onion, diced
  • 2 cloves garlic, chopped
  • 0.25 pound calamari rings
  • 0.25 pound small shrimp - peeled and deveined
  • 0.5 green bell pepper, diced
  • 0.5 red bell pepper, diced
  • 6 cups water
  • 3 cups long grain rice
  • 1 (14 ounce) can crushed tomatoes
  • 0.5 cup peas
  • 2 teaspoons saffron threads
  • 6 large clams in shell, scrubbed
  • 6 jumbo shrimp in shells (21-25 per lb.)
  • 6 large sea scallops
  • 6 wedges lemon
Instructions:
  • In a large skillet or paella pan, heat olive oil until it smokes. Sear chicken thighs, skin-side down, until golden brown on both sides, around 5 minutes. Transfer chicken thighs to a plate and set aside.
  • Sauté onion and garlic in the flavorful skillet drippings until onion is soft, about 1 minute. Mix in calamari, small shrimp, and bell peppers; continue cooking and stirring for 2 minutes.
  • Combine water, rice, tomatoes, peas, saffron, and salt, stirring until thoroughly mixed. Add chicken thighs back to the skillet and simmer over medium-high heat for 15 minutes, stirring frequently to prevent rice from sticking.
  • Arrange clams and jumbo shrimp on top of the rice-chicken mixture. Cover and simmer on medium-low heat for 10 minutes. Add scallops to the paella and continue simmering, covered, until rice is tender and scallops are cooked through, for about 5 minutes. Serve with lemon wedges on the side for garnish.

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