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portuguese paella

(1 rating)
starryrose avatar
Recipe by
star pooley
@starryrose
Bullhead City, AZ

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 rating)
yield 6 serving(s)
prep time 20 Min
cook time 40 Min

Ingredients For portuguese paella

  • 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

How To Make portuguese paella

  • 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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