Paella of Calamari, Shrimp, Fish and Vegetables // Summer's Best, Episode: Downer's
1 lb. scallops 2 lb. calamari, cleaned 1 lb. shrimp 3 cloves garlic 1 bundle parsley, coursely chopped 2 tsp chili flakes 3 cups olive oil 1 lemon, zest and juice 6 pork-based, spicy sausage, chunked 5 chicken skinless, boneless chicken breasts, chunked 3 yellow bell peppers, chopped in large chunks 3 red bell peppers, chopped in large chunks 1 large red onion, sliced 1 small bag frozen green peas 2 cups calamata olives, pitted salt and pepperInstructions: 1. Place prepared scallops, calamari, and shrimps into a large bowl. In a small bowl, combine garlic, parsley, chili flakes, 1 cup olive oil (250 millilitres), paprika, and lemon juice and zest. Toss this marinade into the seafood, cover and let sit overnight, or at least 2 hours. 2. In a very large frying pay (or a paella pan), heat 1 cup of oil (250 mL) until very hot. Cook off the sausage chunks and chicken cubes until golden. Remove from the pan and set aside. In the same pan, with the last cup of oil, sear the yellow and red pepper chunks and onion rings until roasted. Return the seafood, sausage, and chicken pieces to the pan. Toss in the peas and olives. Season to taste. 3. At this point, you can combine this recipe with the Saffron Vegetable Barley Pilaf or place the Barley Pilaf on a serving plate and spoon the paella over. Serves 8. |