Paella With Chicken, Fish, Shrimp, Mussels, Clams, Calamari & Chorizo

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1 1/2 pounds calamari

For the Chicken

10 chicken thighs, bone-in

1 1/2 tablespoons extra virgin olive oil

1 teaspoon salt

1 teaspoon freshly ground pepper

2 teaspoons minced fresh thyme leaves

For the Rest

1 cup boiling water

1 teaspoon saffron threads

2 teaspoons mixed dried thyme, sage and rosemary leaves

1/4 cup extra virgin olive oil

2 yellow onions, chopped

4 garlic cloves, minced

2 large sweet red peppers, seeded and cut lengthwise into 1/4-inch wide strips, or imported Spanish piquillo peppers

3 1/2 cups Bomba Spanish rice, Arborio, or other short- or medium-grain white rice

6 to 8 cups chicken broth

1/2-pound piece of prosciutto or ham, cut into 1/2-inch cubes

1 pound chorizo sausage, cut into 1-inch pieces

12 ounces frozen peas, or 2 pounds fresh peas, shelled and cooked

1 pound raw shrimp in the shell

1 1/2 pounds mussels, scrubbed and debearded

1 1/2 pounds firm white fish fillets such as halibut, true cod or sea bass, cut into 1 1/2-inch pieces

4 large tomatoes, peeled, seeded and chopped

1 1/2 pounds clams, scrubbed

1 teaspoon fresh thyme

1 teaspoon fresh oregano

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