"My family made this recipe in catalonia, spain for a long time!"
Serving: 6 | Prep: 30m | Ready in: 1h10m
Ingredients
• 1/2 cup olive oil
• 1 1/4 lbs. 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 lb. calamari rings
• 1/4 lb. small shrimp - peeled and deveined
• 1 tsp. salt
• 2 tsps. saffron threads
• 1 (14 oz.) 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
Direction
• In a paella pan or very big skillet, heat olive oil on medium-high heat until it
starts to smoke. Put chicken thighs in oil, skin side down, for 5 about
minutes, searing until both sides are golden brown. Put aside.
• Mix in garlic and onion. Cook for about 1 minute until onion is translucent
and soft. Add red and green bell peppers, small shrimp, and calamari. Cook
for another 2 more minutes.
• Mix in water, rice, peas, tomatoes, saffron, and salt until combined well.
Add chicken thighs. Simmer on medium-high heat for 15 minutes, frequently
stirring to avoid rice from sticking.
• Nestle jumbo shrimp and clams decoratively on rice. Bring heat to mediumlow.
Cover then simmer for 10 minutes. Put scallops in paella, cover again
and keep simmering for 5 minutes until scallops are opaque and firm and rice
is tender. To serve garnish with lemon wedges.
Nutrition Information
• Calories: 814 calories;
• Total Carbohydrate: 87.4 g
• Cholesterol: 211 mg
• Total Fat: 29.9 g
• Protein: 47.2 g
• Sodium: 770 mg