Marias Paella Tarifi

Malzemeler

• 0.5 cup olive oil1.25 pounds chicken thighs0.5 cup onion, diced2 cloves garlic, chopped0.25 pound calamari rings0.25 pound small shrimp - peeled and deveined0.5 green bell pepper, diced0.5 red bell pepper, diced6 cups water3 cups long grain rice1 (14 ounce) can crushed tomatoes0.5 cup peas2 teaspoons saffron threads1 teaspoon salt6 large clams in shell, scrubbed6 jumbo shrimp in shells (21-25 per lb.)6 large sea scallops6 wedges lemon

Hazırlanışı

1. 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. 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. 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. 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.

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