 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
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. 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:
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.
|
|