Maria's Paella

Heat olive oil in a very large skillet or paella pan over medium-high heat until it begins to smoke. Place chicken thighs skin-side down into oil and sear until golden brown on both sides about 5 minutes; set aside.

Stir in onion and garlic and cook until the onion has softened and turned translucent about 1 minute. Add green and red bell peppers calamari and small shrimp; cook for 2 minutes more.

Stir in salt saffron tomatoes peas rice and water until well combined. Add chicken thighs and simmer for 15 minutes over medium-high heat stirring frequently to make sure rice does not stick.

Decoratively nestle clams and jumbo shrimp into the rice. Reduce heat to medium-low cover and simmer for 10 minutes. Place the scallops into the paella recover and continue simmering until the rice is tender and the scallops firm and opaque about 5 minutes. Garnish with lemon wedges to serve.