Portuguese Paella

After experiencing paella at Don Pepe II for the first time, I always wanted to make my own. Rama, a good friend from the MBA program, gave me some saffron as it is a common ingredient in Indian dishes (I am trying to venture into the Indian cuisine), and I just couldn't resist the temptation to try out paella. However, I diverted away from my original plan of making a Spanish seafood paella, because I am trying to use up drumsticks that have been in my freezer. Therefore, I stumbled on the perfect recipe - Portuguese paella! It involves cooking chicken thighs (which I substitute for my drumsticks) and then add seafood on top of that (also have those sitting in my freezer). 

The cooking process was a little hectic - I had to stop in the middle after cooking the drumsticks, seafood, vegetables, and chorizo to run to school really fast. I also already added the rice in the mixture, so I was afraid the rice would turn out too soft and the seafood overcooked. However, despite the disruption, the paella turned out very delicious! Also, this is the first time I used the Arborio rice, and I love it! It's much more chewy than the regular Chinese rice (I believe that's Jasmin rice), with a texture that resembles barley. I will definitely use this type of rice again, as well as the paella recipe!

Serving Size:

Yield 6 servings

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.