Maria's Paella
Ingredients
- ½ cup olive oil
- 1 ¼ pounds chicken thighs
- ½ cup onion, diced
- 2 cloves garlic, chopped
- ¼ pound calamari rings
- ¼ pound small shrimp - peeled and deveined
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- 6 cups water
- 3 cups long grain rice
- 1 (14 ounce) can crushed tomatoes
- ½ 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
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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.
Source
Original recipe: View Original