Paella with Shrimp, Scallops and Chicken

Paella with Shrimp, Scallops and Chicken

Amanda Cushman 

Prep time: 35 minutes 

Cook time: 50 minutes to an hour 

Serves 10 to 12

I wrote this recipe for a class I taught in Mediterranean cooking. I took the liberty of adding more protein than is customary as I like my paella with less focus on the rice. I also added peas for colour which I love, but they are optional. You can change the sausages to chorizo and omit the shrimp or scallops and add mussels. Feel free to create your own version of paella. This is admittedly not the traditional Valencian paella. 

Ingredients

• 1 ½ pounds chicken thighs

• 1 ½ pounds sweet pork sausage or chorizo

• 2 tablespoons virgin olive oil

• 1 medium onion, finely chopped

• 1 red pepper, finely chopped

• 2 large garlic cloves, chopped

• 1 28 oz. can plum tomatoes, chopped with their juices

• 1 cup chicken stock

• 1 tablespoon tomato paste

• 1 teaspoon Hungarian sweet paprika 

• ½ tsp. red pepper flakes

• 4 tablespoons chopped fresh Italian parsley, plus more for garnish

• 1/2 teaspoon saffron threads, crumbled

• 3 bottles of clam juice or fish stock, 8 oz. each

• 1/2 cup dry white wine

• 2 1/2 cups white Bomba or arborio rice

• 1 pound large shrimp, peeled, de-veined

• 15 sea scallops, side muscle trimmed 

• 1 10 oz. package frozen peas, defrosted

Procedure

1. Place 1 tablespoon water in a cup; mix in saffron. 

2. Heat a large high sided saucepan or Paella pan over medium heat. Add the chicken thighs and sauté until golden brown about 12 minutes, turning once, remove to a plate and discard all but a tablespoon of the fat. Add the sausages and sauté another 8 minutes, transfer to the same plate with the chicken. Drain any remaining fat and add the olive oil to the pan and sauté the onion, red pepper and garlic. Sauté until onion is lightly browned, about 4 minutes seasoning well with salt and pepper. Add the tomatoes and the stock and turn up the heat. Simmer until almost all tomato juices have evaporated, about 5 minutes. 

3. Add the tomato paste, paprika, red pepper flakes, parsley, saffron, rice, wine and clam juice and bring to a simmer. Add the chicken and sausages, cover and cook about 10 minutes until the rice is cooked and the liquid is absorbed, stirring once.

4. Add the shrimp, scallops, and peas. Cover; simmer until seafood is just cooked, about 10 minutes. Uncover; season to taste with salt and pepper; sprinkle with parsley before serving.