Name: Maria's Paella
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Olive oil - ½ cup; Chicken thighs - 1 ¼ pounds; Onion, diced - ½ cup; Garlic, chopped - 2 cloves; Calamari rings - ¼ pound; Small shrimp - peeled and deveined - ¼ pound; Green bell pepper, diced - ½; Red bell pepper, diced - ½; Water - 6 cups; Long grain rice - 3 cups; Crushed tomatoes - 1 (14 ounce) can; Peas - ½ cup; Saffron threads - 2 teaspoons; Salt - 1 teaspoon; Clams in shell, scrubbed - 6 large; Jumbo shrimp in shells (21-25 per lb.) - 6; Sea scallops - 6 large; Lemon - 6 wedges

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.