Portuguese Paella Recipe #226218
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 hour | 20 min prep
SERVES 6
- 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
- Preheat oven to 400 degrees.
- Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper.
- Heat oil in a large oven proof nonstick skillet or paella pan over medium-high heat.
- Add chicken; cook for 3 minutes on each side or until lightly browned.
- Remove chicken from pan; cover and keep warm.
- Add chourice and cook until lightly browned;.
- Add onion and bell pepper; cook for 7 minutes, stirring constantly.
- Add rice, tomato, paprika, saffron and garlic; cook for 1 minute stirring constantly.
- Return chicken to pan.
- Add broth and 1/4 teaspoon of salt; bring to boil.
- Wrap handle of pan with foil, cover pan;.
- Bake at 400°F for 10 minutes.
- Stir in shrimp, asparagus, and peas.
- Cover and bake an additional 5 minutes or until shrimp are no longer translucent.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 226218 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars