Marias Paella Recipes

MARIA'S PAELLA

Steps:

• Heat 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.

MARIA'S PAELLA

Steps:

• Steam clams and mussels in boiling water until they open.
• Reserve cooking water.
• cook lobster; reserve water.
• Heat olive oil in very large skillet and saute onion and garlic.
• Follow the recipe on the box of the rice mixture, but substitute the seafood cooking water.
• Place shrimp on top of the rice.
• When the rice is almost done, integrate the other seafood into the rice.