• 6servings
  • 40minutes
  • 814calories

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Ingredients Jump to Instructions ↓

  1. 1/2 cup olive oil

  2. 1 1/4 pounds chicken thighs

  3. 1/2 cup onion, diced

  4. 2 cloves garlic, chopped

  5. 1/2 green bell pepper, diced

  6. 1/2 red bell pepper, diced

  7. 1/4 pound calamari rings

  8. 1/4 pound small shrimp - peeled and deveined

  9. 1 teaspoon salt

  10. 2 teaspoons saffron threads

  11. 1 (14 ounce) can crushed tomatoes

  12. 1/2 cup peas

  13. 3 cups long grain rice

  14. 6 cups water

  15. 6 large clams in shell, scrubbed

  16. 6 jumbo shrimp in shells (21-25 per lb.)

  17. 6 large sea scallops

  18. 6 wedges lemon

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a very large skillet or paella pan over medium-high heat until it begins to smoke. Place chicken thighs skin-side down into oil and sear until golden brown on both sides, about 5 minutes; set aside.

  2. Stir in onion and garlic, and cook until the onion has softened and turned translucent, about 1 minute. Add green and red bell peppers, calamari, and small shrimp; cook for 2 minutes more.

  3. Stir in salt, saffron, tomatoes, peas, rice, and water until well combined. Add chicken thighs, and simmer for 15 minutes over medium-high heat, stirring frequently to make sure rice does not stick.

  4. Decoratively nestle clams and jumbo shrimp into the rice. Reduce heat to medium-low, cover, and simmer for 10 minutes. Place the scallops into the paella, recover, and continue simmering until the rice is tender and the scallops firm and opaque, about 5 minutes. Garnish with lemon wedges to serve.


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