PAELLA W/ JUMBO SCHRIMP, TINY SCALLOPS, & CALAMARI

PAELLA W/ JUMBO SCHRIMP, TINY SCALLOPS, & CALAMARI image

Yield 4

Number Of Ingredients 17

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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

Steps:

Mix the oregano, paprika, salt and pepper and rub mixture on the cleaned and trimmed boneless chicken thigh meat. 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. 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.