Calamari, Chicken, and Sausage Paella

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.

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Calamari, Chicken, and Sausage Paella

A special meal to serve up for family or friends. You will love this paella!

Prep Time 45 minutes minutes

Cook Time 2 hours hours

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

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CONTINUE READING BELOW

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!