Name: Calamari, Chicken, and Sausage Paella
Prep time: 45 min
Cook time: 120 min
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

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!

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Prep Time 45

Cook Time 2

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!