Maria’s Paella Recipe – Spanish Special
Maria’s Paella is a cherished Catalan seafood paella that brings together succulent chicken thighs, tender shrimp, sweet scallops, and delicate calamari, all simmered with saffron-infused rice. This dish, a family recipe passed down through generations, captures the essence of Spanish coastal cuisine, offering a rich tapestry of flavors and textures in every bite.
- Prep Time30 min
- Cook Time40 min
- Total Time1 hr 10 min
Maria's Paella Ingredients :
- 1/2 cup olive oil
- 1 1/4 pounds chicken thighs
- 1/2 cup diced onion
- 2 cloves garlic, chopped
- 1/4 pound calamari rings
- 1/4 pound small shrimp, peeled and deveined
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 6 cups water
- 3 cups long grain rice
- 1 (14 ounce) can crushed tomatoes
- 1/2 cup peas
- 2 teaspoons saffron threads
- 1 teaspoon salt
- 6 large clams in shell, scrubbed
- 6 jumbo shrimp in shells (21-25 per pound)
- 6 large sea scallops
- 6 lemon wedges
How To Make Maria's Paella :
Heat olive oil in a large skillet or paella pan over medium-high heat until it starts to smoke. Brown chicken thighs, skin-side down, until golden on both sides, about 5 minutes. Transfer chicken thighs to a plate and set aside.
Add onion and garlic to the skillet drippings. Cook and stir until onion is soft and translucent, about 1 minute. Stir in calamari, small shrimp, and bell peppers; cook and stir for 2 minutes.
Mix in water, rice, crushed tomatoes, peas, saffron, and salt until thoroughly combined. Return chicken thighs to the skillet. Simmer over medium-high heat for 15 minutes, stirring frequently to prevent rice from sticking.
Arrange clams and jumbo shrimp decoratively in the rice-chicken mixture. Reduce heat to medium-low, cover, and simmer for 10 minutes. Add scallops to the paella. Continue simmering, covered, until rice is tender and scallops are firm and opaque, about 5 minutes. Serve garnished with lemon wedges.
Recipe Notes
Saffron Infusion: To extract maximum flavor and color, steep saffron threads in a small amount of warm water before adding them to the rice mixture.
Layering Seafood: Arrange seafood like clams, shrimp, and scallops on top of the rice to ensure even cooking and presentation.
Resting Time: Allow the paella to rest for about 5 minutes after cooking to let the flavors meld and the rice set.
Serving Suggestion: Garnish with fresh lemon wedges to add a zesty contrast to the rich flavors.
Rice Selection: Use short-grain Spanish rice, such as Bomba or Calasparra, for optimal texture and absorption.
