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Saffron Portuguese Paella

5.0(6)

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

by Alan Leonetti·published 2005-12-15

One Dish Meal

Servings

(2–4)

Total time

1h 3m

prep 15 min

Calories / serving

2543 kcal

Ingredients (17)

serves

1 chicken (cut into pieces or 6 skinless thighs)chicken
1 small onion (chopped)onion
2 ham hocksham-hock
salt and peppersalt-and-pepper
1/4 cup extra virgin olive oilextra-virgin-olive-oil
2 garlic cloves (chopped)garlic
2 cups rice (Spanish)
1/2 lb raw peeled shrimpshrimp
1/2 lb clam (littleneck)clam
1/2 lb musselsmussel
1/2 lb sea scallopsscallop
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 brothchicken
3/4 cup white winewhite-wine
1/4 teaspoon saffron (sub. safflower spice or Sazon)saffron
1/2 cup frozen peaspeas

Instructions (6 steps)

02Season with salt and pepper. Saute chicken and ham hocks in 1/4 cup of olive oil until golden.

03Remove chicken, leaving ham hocks in pot, and saute garlic, onion and rice for a few minutes.

04Add chicken back to skillet on top of rice. Tuck in seafood and sausage.

05Add chicken stock or broth, wine, saffron and bell pepper. Cover and simmer 20 minutes.

06Sprinkle peas on top, and cover again and continue to cook an additional 10 minutes and serve.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.