Paella, Portuguese Style

"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."
 
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Ready In:
1hr 20mins
Ingredients:
18
Yields:
1 paella
Serves:
10
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ingredients

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directions

  • 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.

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