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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (395g) Recipe makes 6 servings The following items or measurements are not included below: 1 link Portuguese chourico |
||
| Calories 389 | ||
| Calories from Fat 57 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.4g | 9% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.1g | ||
| Cholesterol 143mg | 47% | |
| Sodium 836mg | 34% | |
| Potassium 603mg | 17% | |
| Total Carbohydrate 47.9g | 15% | |
| Dietary Fiber 3.5g | 13% | |
| Sugars 3.5g | ||
| Protein 32.7g | 65% | |
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Portuguese Paella
By: "Food:The Way To Anyone's Heart"
May 3, 2007
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.
SERVES 6
Ingredients
- 6 skinless chicken thighs (about 1 1/2 lbs.)
- 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
- 3/4 teaspoon salt, divided
- 1/4 teaspoon fresh ground black pepper
- 2 teaspoons canola oil
- 1 link Portuguese chourico, sliced in rounds
- 1 cup onion, chopped
- 1/2 cup red bell pepper, chopped
- 1 1/2 cups uncooked arborio rice or other medium grain rice
- 1/2 cup diced plum tomato
- 1 teaspoon sweet paprika
- 1/4 teaspoon saffron thread, crushed
- 1 garlic clove, minced
- 3 cups chicken broth
- 3/4 lb large shrimp, peeled and deveined
- 1 cup asparagus, cut diagonally
- 1/2 cup frozen peas, thawed
Directions
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.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Cuisine > European > Southern (Mediterranean) > Spanish
- Cuisine > European > Southern (Mediterranean) > Portuguese
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: Chef #821901
On Jul 23, 2008
This recipe is amazing... My guests loved it. Super easy to make and very tasty! I will be making this again. Thank You!
From: LorrieK
On Jan 22, 2008
I've made this delicious and very easy dish 3 times. It's so pretty, it makes a perfect entree for company. The taste is better than what I've had in restaurants. The first 2 times I used bulk chorizo sausage, rolling it into smallish balls and browning them in olive oil (my store didn't have links). That worked well and tasted good the first time but the second time they wouldn't hold their shape. For the 3rd time making this dish, I ordered Portuguese chourico on-line. It came in links and was already cooked, so I added it in with the browned chicken thighs (which I cut into pieces). The flavor of the chourico blended wonderfully with the other ingredients. This recipe makes a fairly hearty amount for 6 people, but there won't be enough for seconds or leftovers. Thank you for posting my new favorite recipe!
From: Dreamgoddess
On Jun 1, 2007
This was my first time to ever try paella, and I loved it! I always thought paella was difficult to prepare, but this wasn't. It was super easy and had a wonderful flavor. Portuguese chourico is not available here, so I use chorizo. This was also the first time I've ever eaten chorizo sausage and I liked the flavor it imparted to the dish. I served the paella with Chiles Rellenos Puffs #221368 and to top off a fantastic meal, for dessert Crema Catalana #229274. Thank you for sharing this delicious recipe!
From: Chef #395482
On Aug 7, 2007
Very good. Next time I will add 1/8 - 1/4 tsp crushed peppers while sauteing the tomatoes, paprika and saffron; to bring some kick to the taste. Or perhaps a mildly hot sausage, to counter the mild flavors of the chicken and shrimp. I skipped the baking part. Once it starts boiling, reduce the heat to simmer and cook for 25 minutes. Stir in the shrimp and peas (I omitted the asparagus) and cook for an additional 10 minutes. Thanks for posting!
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