Portuguese Paella

star pooley

By
@starryrose

I love the blend of flavors in this dish. This is a hearty one dish meal. The secret spice is the Saffron. Saffron is expensive, but you must add it or the taste of authentic Paella is lost.


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Comments:

Serves:

6

Prep:

20 Min

Cook:

40 Min

Ingredients

1 1/2 lb
skinless chicken thighs (6)
1 tsp
chopped fresh rosemary or 1/4 teaspoon dried rosemary
3/4 tsp
salt, divided
1/4 tsp
fresh ground black pepper
2 tsp
canola oil
1
link portuguese chourico, sliced in rounds
1 c
onion, chopped
1/2 c
red bell pepper, chopped
1 1/2 c
uncooked arborio rice or 1 1/2 cups other medium grain rice
1/2 c
diced plum tomato
1 tsp
sweet paprika
1/4 tsp
saffron thread, crushed
1 clove
garlic, minced
3 c
chicken broth
3/4 lb
large shrimp, peeled & deveined
1 c
asparagus, cut diagonally
1/2 c
frozen peas, thawed

Directions Step-By-Step

1
Preheat oven to 400 degrees.
2
Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper.
3
Heat oil in a large oven proof nonstick skillet or paella pan over medium-high heat.
4
Add chicken; cook for 3 minutes on each side or until lightly browned.
5
Remove chicken from pan; cover and keep warm.
6
Add chourice and cook until lightly browned;.
7
Add onion and bell pepper; cook for 7 minutes, stirring constantly.
8
Add rice, tomato, paprika, saffron and garlic; cook for 1 minute stirring constantly.
9
Return chicken to pan.
10
Add broth and 1/4 teaspoon of salt; bring to boil.
11
Wrap handle of pan with foil, cover pan;.
12
Bake at 400°F for 10 minutes.
13
Stir in shrimp, asparagus, and peas.
14
Cover and bake an additional 5 minutes or until shrimp are no longer translucent.

About this Recipe

Course/Dish: Chicken, Other Main Dishes