Maria's Paella recipe
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Ingredients
- ½ cup olive oil 1 ¼ pounds chicken thighs ½ cup onion, diced 2 cloves garlic, chopped ½ green bell pepper, diced ½ red bell pepper, diced ¼ pound calamari rings ¼ pound small shrimp - peeled and deveined 1 teaspoon salt 2 teaspoons saffron threads 1 (14 ounce) can crushed tomatoes ½ cup peas 3 cups long grain rice 6 cups water 6 large clams in shell, scrubbed 6 jumbo shrimp in shells (21-25 per lb.) 6 large sea scallops 6 wedges lemon
Nutrition Info
- 814.3 caloriescarbohydrate: 87.4 gcholesterol: 210.9 mgfat: 29.9 gfiber: 4.3 gprotein: 47.2 gsaturatedFat: 5.6 gservingSize: -sodium: 770 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Maria's Paella
Directions
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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.
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.
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.
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.