Community Pick
Portuguese Paella
photo by Jonathan Melendez
- Ready In:
- 1hr
- Ingredients:
- 17
- 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
- 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.
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Reviews
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This is an excellent dish. I've made it three times now; once as the serving for six and twice for larger parties where I had to transfer to large casserole pan because of tripling the recipe. Here is something I don't understand but noticed the first time I made this and corrected the cooking time: the uncooked arborio rice requires far more cooking time than 16 minutes (10 minutes plus the 5 after adding shrimp). No one else seemed to have this noticed so what have I missed? After adding the rice, I cooked for 3-4 minutes (vs 1 minute), then added 1 cup of chicken stock and cooked until it was absorbed before adding last 2 cups, combining with meat and transferring to the oven. I then found I had to cook for 20 minutes vs 10 for the rest of stock to be absorbed and the rice softened. I would also use 1/2 teaspoon of saffron for 6 serving size.
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I haven’t liked paella that I have made myself. This was excellent, quick and easy. Thank you for posting this recipe. I substituted green beans and snap peas for the asparagus and peas in the recipe, and used 100 g of chorizo. It was really, really good. My family really liked it. I thought the instruction/cooking time was perfect.
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Overall a good recipe, but clearly off in regards to cooking times and methods. I have made it twice, the second time with some substitutions and adjustments just based on my own experience, personal taste and what I had on hand. The changes are fairly lengthy, but if you're interested, you can find a list and pictures on my blog: http://soup2nutz.wordpress.com/2011/07/30/a-portuguese-adventure-paella-at-home/
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YUM!! I replaced the sausage with keilbasa and omitted the asparagus bc I didn't have any and the peas bc I dislike them. So I bumped up the other veggies (the peppers, onions, and tomatoes) and it came out great. Instead of putting the pan in the oven I switched the food to a oven safe dish and threw in the shrimp in the middle. It needed a little longer than the directed time for all the broth to cook through but when it was done, it was the prettiest and most colorful dish. The shrimp didn't even overcook. I also replaced the saffron (which I cannot find anywhere) with tumeric and it was still awesome. This will definitely be a repeat offender in my house!
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Tweaks
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I had to make paella for 70 people, and this was the recipe I used. What an amazing recipe! I had to print it out for at least 20 people since the wedding I cooked it for. The only changes I made were to add 1 tsp. fresh thyme to the chicken/rosemary mixture, double up on the onions, and substitute smoked paprika for sweet paprika. I also omitted the baking part, and just finished it on the stove on low heat to cook the shrimp. Thanks for posting this fantastic dish!
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YUM!! I replaced the sausage with keilbasa and omitted the asparagus bc I didn't have any and the peas bc I dislike them. So I bumped up the other veggies (the peppers, onions, and tomatoes) and it came out great. Instead of putting the pan in the oven I switched the food to a oven safe dish and threw in the shrimp in the middle. It needed a little longer than the directed time for all the broth to cook through but when it was done, it was the prettiest and most colorful dish. The shrimp didn't even overcook. I also replaced the saffron (which I cannot find anywhere) with tumeric and it was still awesome. This will definitely be a repeat offender in my house!
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A really great Paella second to none I've had before! The saffron does add just that much more taste and everything came together beautifully. I used the very best local produce and herbs for everything and I'm glad I did, the only substitution I had to make was using Chorizo sausage for the Portuguese chourico because I don't think that is available locally.
RECIPE SUBMITTED BY
~WELCOME TO MY PAGE~
This page is dedicated to my Dad, who I love & miss each and every day! 3-12-29 to 1-22-10
My name is Star and I am originally from Rhode Island. I have been married for 20 years to my wonderful husband, Phil. We live in the Sierra Nevada foothills of Northern CA. I love cooking, eating a variety of foods and drinking wine (in moderation , of course)! There's nothing better than a wonderful meal! In Northern CA there is an abundance of fresh ingredients year round as well as wonderful wines! We have been fortunate enough to travel and experience wonderful cuisine, but I miss all the ethnic foods I grew up with. I love to cook and try new recipes.
Being the daughter of 2 caterers, food has always been a big part of my families' life. Some of the best memories I have are of family gatherings around the kitchen table or counter. The kitchen was and truly is the "heart of the home"!
Back East we enjoy food for passings, celebrations, comfort or everyday life. Menus are varied according to the holidays at hand. Portuguese for Labor Day, Italian for St. Joseph's Day, Irish for St. Patrick's Day, Polish for Easter and the list goes on. Tradition has deep roots in the East and "Food: "is" The Way To Everyone's Heart"!
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