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!
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
75g garden peas
550g long grain rice
6 large clams in shell, scrubbed
6 jumbo prawns in shells (21-25 per 450g)
6 large sea scallops
6 wedges lemon
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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.
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.
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.
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.