Maria's Paella

Name: Maria's Paella
Total time: 70
Yield: 6
Ingredients: 0.5 cup olive oil; 1.25 pounds chicken thighs; 0.5 cup onion, diced; 2 cloves garlic, chopped; 0.25 pound calamari rings; 0.25 pound small shrimp - peeled and deveined; 0.5 green bell pepper, diced; 0.5 red bell pepper, diced; 6 cups water; 3 cups long grain rice; 1 (14 ounce) can crushed tomatoes; 0.5 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

Recipe by Desi Carrimko from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

6 servings

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0.5 cup olive oil
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1.25 pounds chicken thighs
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0.5 cup onion, diced
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2 cloves garlic, chopped
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0.25 pound calamari rings
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0.25 pound small shrimp - peeled and deveined
•

0.5 green bell pepper, diced
•

0.5 red bell pepper, diced
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6 cups water

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3 cups long grain rice
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1 (14 ounce) can crushed tomatoes
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0.5 cup peas
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2 teaspoons saffron threads
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1 teaspoon salt
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6 large clams in shell, scrubbed
•

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

6 large sea scallops
•

6 wedges lemon

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.