Paella W/ Jumbo Schrimp, Tiny Scallops, & Calamari

Name: Paella W/ Jumbo Schrimp, Tiny Scallops, & Calamari
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tsp. dried oregano; 2 T. spanish paprika; 1 tsp. salt; 1/2 tsp. black pepper; 3 skinless, boneless chicken thighs, trimmed of excess fat, but kept whole; 2 T. olive oil; 1 link chorizo or linquica, sliced (uncooked); 1 medium onion; 3 cloves garlic; 1 (15.5 oz) can diced tomatoes, drained, liquid reserved; 1 cup short grain rice such as Valencia, Bomba, or Arborio; 1 tsp. saffron; 2 1/2 cups chicken broth (or enough to get to 3 cups liquid with reserved juice from tomatoes); 8 jumbo shrimp; 6 oz. calamari; 6 oz. bay scallops; 1 (15.5 oz.) can butter beans, drained and rinsed

Servings: persons

1 1/2 tsp. dried oregano
2 T. spanish paprika
1 tsp. salt
1/2 tsp. black pepper
3 skinless, boneless chicken thighs, trimmed of excess fat, but kept whole
2 T. olive oil
1 link chorizo or linquica, sliced (uncooked)
1 medium onion
3 cloves garlic
1 (15.5 oz) can diced tomatoes, drained, liquid reserved
1 cup short grain rice such as Valencia, Bomba, or Arborio
1 tsp. saffron
2 1/2 cups chicken broth (or enough to get to 3 cups liquid with reserved juice from tomatoes)
8 jumbo shrimp
6 oz. calamari
6 oz. bay scallops
1 (15.5 oz.) can butter beans, drained and rinsed

1
Mix the oregano, paprika, salt and pepper and rub mixture on the cleaned and trimmed boneless chicken thigh meat.
2
Heat the olive oil on medium-high heat in a 12 inch paella pan or skillet (not non-stick). Brown the chicken on both sides and remove from pan. Add the sliced sausage to the pan and brown on both sides. Remove from pan and set aside with the chicken.
3
Lower the heat to medium and add the onion, garlic, and tomatoes. Cook until onion is carmelized and mixture is thick and condensed, about 8 minutes. Season with Salt and Pepper, then add the rice, stirring to coat the grains. Add the saffron and the chicken stock with the juice from the tomatoes. Cook for about 10 minutes, but do not stir! Then add the reserved chicken and chorizo along with the shrimp, calamari, bay scallops, and butter beans. Stir the rice to mix in the additions, pushing them down so they are just surfacing in the pan of rice. Then simmer for another 20 minutes without stirring (remember we want a crisp crust on the bottom) or until rice tests done.

1528

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 tsp. dried oregano, 2 T. spanish paprika, 1 tsp. salt, 1/2 tsp. black pepper, and more.

Yes, Paella W/ Jumbo Schrimp, Tiny Scallops, & Calamari falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!