Portuguese Paella

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.

• Ready In: 1 hr
• 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 1 1⁄2 cups  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.