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Paella
Nb persons: 6
Yield:
Preparation time:
Total time:
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| 4 Photos READY IN Cooking Time: 1ΒΌ Hours INGREDIENTS: | |
| 1/2 cup | olive oil |
| 1 1/4 pounds | chicken thighs |
| 1/2 cup | onion, diced |
| 2 cloves | garlic, chopped |
| 1/2 | green bell pepper, diced |
| 1/2 | red bell pepper, diced |
| 1/4 pound | calamari rings |
| 1/4 pound | small shrimp, peeled and deveined |
| 1 teaspoon | salt |
| 2 teaspoons | saffron threads |
| 1 (14 ounce) can | crushed tomatoes |
| 1/2 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 |
DIRECTIONS:
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.
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PREP
30 mins
COOK
40 mins
READY IN
1 hr
10 mins
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