Maria's Paella

    Maria's Paella

    Recipe photo: Maria's Paella
    4

    Maria's Paella

    (50)
    1hr10min


    44 people made this

    About this recipe: This is the paella all your family and friends will beg you to make again. It has the true flavour of Spain and has been made by my family in Catalonia, Spain for many generations. Enjoy!

    Ingredients
    Serves: 6 

    • 125ml olive oil
    • 575g chicken thighs
    • 85g onion, diced
    • 2 cloves garlic, chopped
    • 1/2 green pepper, diced
    • 1/2 red pepper, diced
    • 110g calamari rings
    • 110g small prawns, peeled and deveined
    • 1 teaspoon salt
    • 2 teaspoons saffron threads
    • 400g passata
    • 75g garden peas
    • 550g long grain rice
    • 1.4L water
    • 6 large clams in shell, scrubbed
    • 6 jumbo prawns in shells (21-25 per 450g)
    • 6 large sea scallops
    • 6 wedges lemon

    Method
    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Heat olive oil in a very large frying pan 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.
    2. Stir in onion and garlic, and cook until the onion has softened and turned translucent, about 1 minute. Add green and red peppers, calamari and small prawns; cook for 2 minutes more.
    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.
    4. Decoratively nestle clams and jumbo prawns 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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    Reviews & ratings
    Average global rating:
    (50)

    Reviews in English (37)

    by
    74

    Wow, was this delicious! I made a few alterations - a friend who lived in Spain said you can substitue turmeric for the saffron without much taste difference and it worked great. I also had a bag of frozen paella seafood mix from Sam's Club - so I just guesstimated the amount needed. Use chicken breast chunks instead of thighs. I also followed the suggestion to substitue a can of Rotel (used Habenero Rote) for part of the diced tomatoes and that added GREAT flavor. This makes more than enough for 6 people though - we have a ton of leftovers, although that's ok as I don't mind leftovers! Thanks for an awesome recipe!  -  11 Jan 2009  (Review from Allrecipes US | Canada)

    by
    43

    Lots of great ingredients and I was excited to try. A little disappointed. The rice was not quite cooked and I had to overcook the seafood to accomlish this. Maybe it wasn't enough liquid. I would use a 28 oz can of crushed tomatoes instead of the 14 oz. The overall flavor was quite bland. Needed more spices....at a bare minimum some black pepper...and some red pepper or hot sauce if you like it spicy. I think I will also use some chicken broth to replace the 6 cups of water. Open to trying it again with these changes.  -  15 May 2007  (Review from Allrecipes US | Canada)

    by
    34

    I made this recipe and found it to be the best paella that I have ever had the pleasure eat. Fabulous! Thank you for sharing, Maria.  -  28 Mar 2007  (Review from Allrecipes US | Canada)

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