Portuguese Paella

Alan Leonetti's Note:

Years ago I was married to a Portuguese girl for 12 years, and this is a dish her mother used to make.

• Total Time: 1 hrs 3 mins
• Prep Time: 15 mins
• Cook Time: 48 mins

Ingredients:

Servings: 2

• 1 chicken (cut into pieces or 6 skinless thighs)
• 1 small onion (chopped)
• 2 ham hocks
• salt and pepper
• 1/4 cup extra virgin olive oil
• 2 garlic cloves (chopped)
• 2 cups rice (Spanish)
• 1/2 lb raw peeled shrimp
• 1/2 lb clam (littleneck)
• 1/2 lb mussels
• 1/2 lb sea scallops
• 3/4 lb linguica sausage (sliced into 2 inch pieces) or 3/4 lb chorizo sausage (sliced into 2 inch pieces)
• 1 red bell pepper (sliced)
• 1 cup chicken stock or 1 cup broth
• 3/4 cup white wine
• 1/4 teaspoon saffron (sub. safflower spice or Sazon)
• 1/2 cup frozen peas

Directions:

1. Rinse chicken pieces and pat dry with paper towel.
2. Season with salt and pepper. Saute chicken and ham hocks in 1/4 cup of olive oil until golden.
3. Remove chicken, leaving ham hocks in pot, and saute garlic, onion and rice for a few minutes.
4. Add chicken back to skillet on top of rice. Tuck in seafood and sausage.
5. Add chicken stock or broth, wine, saffron and bell pepper. Cover and simmer 20 minutes.
6. Sprinkle peas on top, and cover again and continue to cook an additional 10 minutes and serve.

Reviews

[Cookin'Kitty]

FABULOUS!!! I think the white wine is what is giving this recipe an edge over any other one I've found before. I made it for Christmas at home and got rave rave reviews.
This is a MUST TRY recipe. Do it with whateve you have at home.. that is the beauty of paella!!

[SheCooksToConquer]

This was fabulous! Since it's a Portuguese recipe, I used Linguica instead of chorizo. Splendid!! I will be making this as often as I can afford the ingredients. :)

[Chef #1124756]

Oh my Goodness! I made this for my fiancee and we both agreed this was the BEST thing I've ever made. And Im a very good cook. I substituted Kielbasa for the ham hocks and Used White Zinfandel. I didnt have mussels unfortunately. Now that we're in lent I can use this as an excuse to make more often. Delicious!