Recipes Cuisine European Spanish Maria's Paella 4.5 (64) 47 Reviews 21 Photos This seafood paella with calamari is the dish all your family and friends will beg you to make again. It is incredibly flavorful and has been made by my family in Catalonia, Spain for many generations. Submitted by Desi Carrimko Updated on December 13, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 21 21 21 21 Prep Time: 30 mins Cook Time: 40 mins Total Time: 1 hr 10 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings ½ cup olive oil 1 ¼ pounds chicken thighs ½ cup onion, diced 2 cloves garlic, chopped ¼ pound calamari rings ¼ pound small shrimp - peeled and deveined ½ green bell pepper, diced ½ red bell pepper, diced 6 cups water 3 cups long grain rice 1 (14 ounce) can crushed tomatoes ½ cup peas 2 teaspoons saffron threads 1 teaspoon salt 6 large clams in shell, scrubbed 6 jumbo shrimp in shells (21-25 per lb.) 6 large sea scallops 6 wedges lemon Directions Heat olive oil in a very large skillet or paella pan over medium-high heat until it begins to smoke. Sear chicken thighs, skin-side down, in hot oil until golden brown on both sides, about 5 minutes. Remove chicken thighs to a plate and set aside. Stir onion and garlic into drippings in the skillet. Cook and stir until onion is softened and translucent, about 1 minute. Add calamari, small shrimp, and bell peppers; cook and stir for 2 minutes. Stir in water, rice, tomatoes, peas, saffron, and salt until well combined. Return chicken thighs to the skillet; simmer over medium-high heat for 15 minutes, stirring frequently to make sure rice does not stick. Decoratively nestle clams and jumbo shrimp into rice-chicken mixture. Reduce heat to medium-low, cover, and simmer for 10 minutes. Place scallops into paella. Continue simmering, covered, until rice is tender and scallops are firm and opaque, about 5 minutes. Garnish with lemon wedges to serve. I Made It Print 110 home cooks made it! Nutrition Facts (per serving) 814 Calories 30g Fat 87g Carbs 47g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 814 % Daily Value * Total Fat 30g 38% Saturated Fat 6g 28% Cholesterol 211mg 70% Sodium 770mg 33% Total Carbohydrate 87g 32% Dietary Fiber 4g 15% Total Sugars 2g Protein 47g 94% Vitamin C 43mg 48% Calcium 114mg 9% Iron 9mg 52% Potassium 844mg 18% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.