Maria's Paella Recipe

Prep Time::30 mins

Cook Time::40 mins

Total Time:: 1 hr 10 mins

Servings::6

Ingredients

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Original recipe (1X) yields 6 servings

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

Directions

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.

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