Here is a Spanish seafood Paella recipe that includes scallops, shrimp, clams, chicken, and chorizo. Authentic paella spices- saffron, smoked paprika and thyme- are added to give this incredible rice dinner the traditional flavor. This is a great dish for a big, special dinner, with delicious flavors, that are sure to please.
Ingredients:
3 cups uncooked long grain rice
1 1/4 lb chicken thighs (boneless and skinless)
4 chorizo sausage links (or other smoked sausage made with chilis)
16 jumbo shrimp - peeled with tail shell left on
1/4 lb small scallops
1/4 lb small shrimp
6 large or 10 small clams in shell
1/2 cup olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 chopped red pepper
1/2 chopped green pepper
1 tsp Smoked Paprika
1 Tblspn dried Thyme
2 tsp Saffron threads
1 tsp salt
14 ounce can crushed tomatoes
6-8 cups chicken broth
1 cup frozen peas
Lemon Wedges
Fresh Parsley, chopped for garnish
Directions: Heat oil in a very large skillet over medium high heat. Brown chicken thighs and chorizo in the oil. Remove them from the pan and cut the chicken and chorizo into one inch chunks. Set the chicken and chorizo aside. Cook the onion and garlic, in this pan for about a minute. Add the peppers, and cook for a minute. Stir in the spices, Saffron, tomatoes, peas, rice, chicken thighs, chorizo, salt and 6 cups of chicken broth. Bring to a simmer and cook on medium heat for about 15 minutes, stirring frequently and adding additional chicken broth, if needed. Add the scallops and small shrimp, cover and cook for 10 minutes or until the rice is done and shrimp and scallops are done. Decoratively place the clams and jumbo shrimp on top of the rice. Reduce heat to medium low, cover and cook until the jumbo shrimp is pink and the clams are opened. Remove from the heat, garnish with fresh parsley and lemon wedges and serve immediately.
