Calamari Paella

    Calamari Paella


    43 people made this

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

    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

    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.

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