Maria's Paella
Recipe information
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Cooking:
30 min.
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Servings per container:
6
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Source:

Ingredients for - Maria's Paella

1. Olive oil - ½ cup
2. Chicken thighs - 1 ¼ pounds
3. Onion, diced - ½ cup
4. Garlic, chopped - 2 cloves
5. Calamari rings - ¼ pound
6. Small shrimp - peeled and deveined - ¼ pound
7. Green bell pepper, diced - ½
8. Red bell pepper, diced - ½
9. Water - 6 cups
10. Long grain rice - 3 cups
11. Crushed tomatoes - 1 (14 ounce) can
12. Peas - ½ cup
13. Saffron threads - 2 teaspoons
14. Salt - 1 teaspoon
15. Clams in shell, scrubbed - 6 large
16. Jumbo shrimp in shells (21-25 per lb.) - 6
17. Sea scallops - 6 large
18. Lemon - 6 wedges

How to cook deliciously - Maria's Paella

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.