Saffron Portuguese Paella

photo by brchin




- Ready In:
- 1hr 3mins
- Ingredients:
- 17
- Serves:
-
2-4
ingredients
- 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
- Rinse chicken pieces and pat dry with paper towel.
- Season with salt and pepper. Saute chicken and ham hocks in 1/4 cup of olive oil until golden.
- Remove chicken, leaving ham hocks in pot, and saute garlic, onion and rice for a few minutes.
- Add chicken back to skillet on top of rice. Tuck in seafood and sausage.
- Add chicken stock or broth, wine, saffron and bell pepper. Cover and simmer 20 minutes.
- Sprinkle peas on top, and cover again and continue to cook an additional 10 minutes and serve.
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Reviews
-
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!
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WOW!! this is the best seafood dish my boyfriend and i have ever had! AMAZING! i made some changes but mostly just in quantities. i used 5 thighs instead of a whole chicken which i seasoned with rosemary & paprika under the skin & salt & pepper on the outside...i fried them for almost 15 minutes. used 1 1/2 cup chopped yellow onion & 4 cloves of garlic, arborio rice & needed 3 1/2 cups of broth which i added a cup at a time. went to 2 stores & couldnt find real saffron but did find an imitation & used a bit of tumeric to bump it up a bit. stirred only once after the first 10 minutes & then swished around the burner every 5 minutes or so. the bottom had a nice browned crust that was so so so good! thanks alan! i'm already planning the next time i make this dish!! oh, almost forgot i also added a jalepeno to give a little heat. :)
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Tweaks
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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!
RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.