Time
0 min
Serving
6 persons
Calories
814
This seafood paella with calamari is the dish all your family and friends will beg you to make again. It is incredibly flavorful and has been made by my family in Catalonia, Spain for many generations.
Ingredients
- olive oil: 0.5 cup
- ¼ pounds chicken thighs: 1 piece
- onion: 0.5 cup (diced)
- garlic: 2 clove (chopped)
- calamari rings: 0.25 pound
- small shrimp: 0.25 pound (peeled and deveined)
- green bell pepper: 0.5 piece (diced)
- red bell pepper: 0.5 piece (diced)
- water: 6 cups
- long grain rice: 3 cups
- tomatoes: 1 can (14 ounce can, crushed)
- peas: 0.5 cup
- saffron threads: 2 tsp
- salt: 1 tsp
- clams in shell, scrubbed: 6 piece
- jumbo shrimp in shells (21-25 per lb.): 6 piece
- sea scallops: 6 piece
- wedges lemon: 6 piece
Metric Conversion
Stages of cooking
-
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.
