Events and Gatherings: Maria's Paella | Submitted By: SpanishPrincess

1/2 cup olive oil1 1/4 pounds chicken thighs1/2 cup onion, diced2 cloves garlic, chopped1/2 green bell pepper, diced1/2 red bell pepper, diced1/4 pound calamari rings1/4 pound small shrimp - peeled and deveined1 teaspoon salt2 teaspoons saffron threads1 (14 ounce) can crushed tomatoes1/2 cup peas3 cups long grain rice6 cups water6 large clams in shell, scrubbed6 jumbo shrimp in shells (21-25 per lb.)6 large sea scallops6 wedges lemonHeat olive oil in a very large skillet 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. Stir in onion and garlic, and cook until the onion has softened and turned translucent, about 1 minute. Add green and red bell peppers, calamari, and small shrimp; cook for 2 minutes more. Stir in salt, saffron, tomatoes, peas, rice, and water until well combined. Add chicken thighs, and simmer for 15 minutes over medium-high heat, stirring frequently to make sure rice does not stick. Decoratively nestle clams and jumbo shrimp into the rice. Reduce heat to medium-low, cover, and simmer for 10 minutes. Place the scallops into the paella, recover, and continue simmering until the rice is tender and the scallops firm and opaque, about 5 minutes. Garnish with lemon wedges to serve. Amount Per Serving  Calories: 814 | Total Fat: 29.9g | Cholesterol: 211mg

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