• ½ cup olive oil
  • 1 ¼ pounds chicken thighs
  • ½ cup onion, diced
  • 2 cloves garlic, chopped
  • ½green bell pepper, diced
  • ½red bell pepper, diced
  • ¼ pound calamari rings
  • ¼ pound small shrimp – peeled and deveined
  • 1 teaspoon salt
  • 2 teaspoons saffron threads
  • 1 (14 ounce) can crushed tomatoes
  • ½ cup peas
  • 3 cups long grain rice
  • 6 cups water
  • 6 large clams in shell, scrubbed
  • 6jumbo shrimp in shells (21-25 per lb.)
  • 6 large sea scallops
  • 6 wedges lemon
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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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