Ks Portuguese Paella Recipes

PORTUGUESE PAELLA

Portuguese Paella image

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.

Provided by quotFoodThe Way To

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 335.6, Fat 4.9, SaturatedFat 0.9, Cholesterol 105.7, Sodium 1040.5, Carbohydrate 47.6, Fiber 3.6, Sugar 3.4, Protein 23.5

SAFFRON PORTUGUESE PAELLA

Saffron Portuguese Paella image

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

Provided by Alan Leonetti

Categories One Dish Meal

Time 1h3m

Yield 2-4 serving(s)

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 2542.6, Fat 105.5, SaturatedFat 25.4, Cholesterol 680.8, Sodium 3102.8, Carbohydrate 191.9, Fiber 7.7, Sugar 10.1, Protein 175.9

PAELLA, PORTUGUESE STYLE

Paella, Portuguese Style image

This is the original paelle recipe as it was given to me by a lady who made it for her Portuguese husband. Modifications I have made: I use chicken breasts and often omit pork, cook the sausage and slice into coins, use Basmati rice, don't peel tomatoes, add a 10 oz box of frozen artichoke hearts to the broth and rice mixture, substitute broth made with chicken granules and I add the shrimp at the end with the peas so as not to be over cooked. I bake the paella in a Dutch oven instead of a roasting pan.

Provided by PingiChick

Categories One Dish Meal

Time 1h20m

Yield 1 paella, 10 serving(s)

Number Of Ingredients 18

Ingredients

2 (2 lb) broiler-fryer chickens, each cut into 8 pieces
1/2 cup olive oil
1 lb lean pork, cut into 1-inch cubes
2 cups onions, chopped
2 garlic cloves, crushed
1/4 teaspoon pepper
1 teaspoon dried oregano
2 teaspoons salt
2 cups long grain white rice, raw
1/2 teaspoon saffron strand
1 lb Italian sausage (about 5 sausages)
2 medium fresh tomatoes, peeled and chopped
1 bay leaf
4 cups condensed chicken broth, undiluted (3 - 10-1/2 oz size cans)
1 1/2 lbs large shrimp, shelled and deveined
1 (10 ounce) package frozen peas, thawed
0.5 (4 ounce) jar pimientos
2 lemons, cut into 8 wedges

Steps:

Wipe chicken with damp paper towels.
In hot oil in large skillet (10 inch), brown chicken, about 5 pieces at a time, until golden brown all over. Remove chicken as it browns.
Add pork cubes to skillet and brown well on all sides. Remove.
To drippings in skillet, add onion, garlic, pepper and oregano; saute, stirring, until onion is golden, about 5 minutes.
Add salt, rice and saffron; cook, stirring, until rice is lightly browned, about 10 minutes.
Meanwhile, in another skillet, brown sausage well, turning on all sides, about 10 minutes. Cut in half crosswise. Drain and discard grease.
Place chicken, sausage and pork in large roasting pan, about 17" x 11".
Preheat oven to 375 degrees.
Add tomatoes, bay leaf and chicken broth to rice mixture; bring to boil. Add shrimp; spoon mixture evenly over chicken and sausage in pan.
Bake, covered with foil (tuck foil tightly around), 1 hour.
If mixture seems dry, add 1/2 cup water. Sprinkle peas over top without stirring. Bake, covered, 20 minutes longer, or until chicken and pork are tender and peas are cooked.
To serve, turn paella into heated round serving platter or paella pan. Garnish with pimiento slices and lemon wedges.

Nutrition Facts : Calories 992.2, Fat 55.9, SaturatedFat 15.2, Cholesterol 293.5, Sodium 1930.9, Carbohydrate 43.9, Fiber 3.7, Sugar 4.5, Protein 75.5