Prep Time::30 mins
Cook Time::40 mins
Total Time:: 1 hr 10 mins
Servings::6
Ingredients
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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.