Calamari Paella

    (52)
    1 hour 10 minutes

    A true Spanish paella with a lovely blend of prawns, calamari, scallops and clams. You must use real saffron threads.


    44 people made this

    Ingredients
    Serves: 6 

    • 1/2 cup (125ml) olive oil
    • 620g chicken thighs
    • 1/2 cup onion, diced
    • 2 cloves garlic, diced
    • 1/2 green capsicum, diced
    • 1/2 red capsicum, diced
    • 120g calamari rings
    • 120g small prawns, peeled and deveined
    • 1 teaspoon salt, to taste
    • 2 teaspoons saffron threads
    • 1 (400g) tin crushed tomatoes
    • 1/2 cup peas
    • 3 cups (460g) long grain rice
    • 6 cups (1500ml) water
    • 6 large clams in shell, scrubbed
    • 6 jumbo prawns in shells (10 to 12 per kg)
    • 6 large sea scallops
    • 6 wedges lemon

    Directions
    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Heat olive oil in a very large frypan 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 then cook until the onion has softened and turned translucent; about 1 minute. Add green and red capsicums, 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 then 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 then cover and simmer for 10 minutes.
    5. Place the scallops into the paella then recover and continue simmering until the rice is tender and the scallops firm and opaque; about 5 minutes.
    6. Garnish with lemon wedges to serve.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (52)

    Reviews in English (39)

    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 USA and 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 USA and 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 USA and Canada)

    Write a review

    Click on stars to rate