Calamari, Chicken, and Sausage Paella

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Paella is such a wonderful collection of various ingredients and what you include is entirely up to you. This paella recipe is a combination of calamari, chicken, and sausage for the main ingredients.

The mixture of flavors is awesome! It is a special meal and requires more work than a typical meal that you have during the week. I usually make paella on the weekends which is great because the whole family can enjoy the wonderful smells throughout the day.

Calamari, Chicken, and Sausage Paella

A special meal to serve up for family or friends. You will love this paella!
Prep Time 45 mins
Cook Time 2 hrs

Ingredients
  

  • 2 lbs cleaned medium-sized calamari
  • 5 cloves minced garlic
  • pinch of red pepper flakes
  • 18 oz can tomato sauce
  • 4 oz dry white wine
  • 1 tbsp olive oil
  • 2 chicken legs cut at the joint yielding 2 thighs and 2 drumsticks
  • 2 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • ground black pepper
  • 2/3 lb smoked sausage cut into 1/2 ” pieces
  • 1/2 onion chopped
  • pinch of saffron
  • 3/4 cup frozen peas
  • 1 1/2 cups of rice
  • 3 1/2 cups liquid – calamari juice plus clam stock or water to equal 3 1/2 cups
  • 10 cherry tomatoes cut into thirds
  • chopped parsley
  • salt and pepper to taste

Instructions
 

  • Heat oil in pot for calamari.
  • Add garlic and cook on medium heat until garlic has softened.
  • Add red pepper flakes and tomato sauce.
  • Add calamari to pot.
  • Simmer covered stirring occasionally for 45 minutes or until calamari is no longer tough.
  • Strain the calamari and save the juice.
  • Set both aside or refrigerate if you are cooking paella later.
  • Combine olive oil, smoked paprika, salt and pepper.
  • Marinate chicken in it for at least 1/2 hour.
  • Bake chicken in a foil covered pan at 375F for 50 minutes.
  • When cool enough to handle, debone and skin the chicken.
  • Set chicken aside or refrigerate if you are cooking paella later.
  • Discard skin and bones.
  • Assembling Paella
  • Heat oil in a dutch oven.
  • Saute onions and smoked sausage at medium heat until onion is translucent and sausage is browned. Remove from pan.
  • Add the rice to the dutch oven and cook the rice stirring until it is slightly browned.
  • Add the 3 1/2 cups of liquid, add saffron, and stir.
  • Add the calamari, chicken, sausage, onions, and tomatoes.
  • Cover and simmer on low heat for about 15 minutes.
  • Add the peas and parsley and cook for another 10 minutes or until rice is fully cooked.
  • Let the paella sit off the heat covered for about 5 minutes and serve.
  • Enjoy!
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