Portuguese Paella Recipes

SAFFRON PORTUGUESE PAELLA

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.

PORTUGUESE PAELLA

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.

PAELLA

Steps:

• Make the sofrito: In a heavy 12-inch skillet heat 3 tablespoons olive oil until hot, add the onions, and pepper strips and cook, stirring, for 5 minutes. Add tomatoes, garlic, and thyme and cook, stirring for 5 minutes more, until most of the liquid in the pan evaporates and the mixture is thick.
• Season the chicken with salt and pepper. In the skillet heat 3 tablespoons of the olive oil over moderately high heat until hot. Add the chicken and cook it, turning. Add sausages and cook until lightly browned. Transfer to a plate and deglaze pan with 1/2 cup dry white wine.
• About a 30 minutes before you plan to serve the paella, preheat the oven to 400 degrees F. In a 14-inch paella pan or shallow casserole at least 14-inches in diameter, combine the sofrito, rice, and the saffron. Pour in 5 cups simmering stock and, stirring constantly, bring to a boil over high heat. Remove the pan from the heat immediately and season with salt. Arrange the chicken, sausage, shrimp, clams, and mussels on top of the rice. Set the pan on the floor of the oven or the lowest shelf and bake uncovered for 20 minutes. Scatter the peas at random over the whole and bake for 5 to 10 minutes more or until all the liquid has been absorbed by the rice and the grains are tender but not too soft. If necessary, add the remaining cup stock, if the rice needs to be more soft. Do not stir the paella once it goes in oven.
• Let paella stand at room temperature covered with a cloth for 5 minutes before serving. Garnish with the lemons and parsley.

PORTUGUESE PAELLA

Steps:

• 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.

PAELLA, PORTUGUESE STYLE

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.