Portuguese Paella

star pooley


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.

★★★★★ 1 vote
20 Min
40 Min


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
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


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

About Portuguese Paella

Course/Dish: Chicken, Other Main Dishes