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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
minutes
mins
Cook Time
2
hours
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!