Best 2 Portuguese Paella Recipes

Embark on a culinary journey to Portugal with our Portuguese Paella, a vibrant and flavorful dish that harmoniously blends the essence of traditional Spanish paella with the unique culinary heritage of Portugal. This delectable seafood extravaganza features an array of succulent shrimp, tender calamari, and plump mussels, all enveloped in a saffron-infused broth and crowned with an assortment of colorful bell peppers, onions, and tomatoes. Accompanying this seafood delight are two additional paella recipes, each offering its own distinct taste profile. Our Vegetarian Paella is a vibrant explosion of flavors, showcasing a medley of fresh vegetables, including crisp green beans, sweet red peppers, and hearty artichoke hearts, all harmoniously united in a savory broth. For those seeking a taste of the sea, our Seafood Paella boasts a generous selection of ocean treasures, including succulent shrimp, calamari, and mussels, bathed in a flavorful broth infused with the essence of the sea.

Check out the recipes below so you can choose the best recipe for yourself!

K'S PORTUGUESE PAELLA

K'S PORTUGUESE PAELLA image

Categories Poultry Dinner Sausage

Yield 4-6

Number Of Ingredients 16

Ingredients

2-3 boneless chicken breast cut into small chunks
Salt and pepper
1/4 cup extra virgin olive oil
1 small onion chopped
2 cloves of garlic minced
2 cups of Spanish rice (yellow)
1/2 lb raw peeled shrimp
1/2 lb little neck clams
1/2 lb mussels
3/4 lb chorizo or linguica
1/2 lb of cooked Italian sausage (optional)
1 red bell pepper chopped
12 oz chicken broth or stock
1/3 cup of white wine
1/4 tsp. saffron
1/2 cup of frozen peas (uncooked)

Steps:

Season chicken breast with salt and pepper. Sauté in 1/4 cup of olive oil on medium high heat until lightly golden brown. Remove chicken and set aside. In same oil sauté onions, garlic and 2 cups of uncooked rice for a few minutes. Add chicken back to skillet on top of rice and tuck in seafood and chorizo/sausage. Mixed chicken broth, wine, and saffron than pour into skillet. Add bell pepper cover and simmer on a medium low heat for 20 minutes. Sprinkle peas on the cover and simmer for 10 more minutes. Mixed together and serve.

PORTUGUESE PAELLA

Portuguese Paella image

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.

Provided by star pooley

Categories Other Main Dishes

Time 1h

Number Of Ingredients 17

Ingredients

1 1/2 lb skinless chicken thighs (6)
1 tsp chopped fresh rosemary or 1/4 teaspoon dried rosemary
3/4 tsp salt, divided
1/4 tsp fresh ground black pepper
2 tsp canola oil
1 link portuguese chourico, sliced in rounds
1 c onion, chopped
1/2 c red bell pepper, chopped
1 1/2 c uncooked arborio rice or 1 1/2 cups other medium grain rice
1/2 c diced plum tomato
1 tsp sweet paprika
1/4 tsp saffron thread, crushed
1 clove garlic, minced
3 c chicken broth
3/4 lb large shrimp, peeled & deveined
1 c asparagus, cut diagonally
1/2 c frozen peas, thawed

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.

Tips:

The base of a great paella is the stock. Use a combination of seafood and chicken stock for a flavorful broth. Add some saffron to give the paella its characteristic yellow color and a bit of paprika for a smoky flavor.
When cooking the rice, make sure to toast it in the hot oil before adding the stock. This will help the rice absorb the flavors of the stock and prevent it from becoming mushy.
Use a variety of seafood and meats in your paella. Popular choices include shrimp, mussels, clams, calamari, chicken, and chorizo. You can also add vegetables like bell peppers, onions, and tomatoes.
Cook the paella over medium heat so that the rice has time to absorb the flavors of the stock and cook evenly. Do not stir the paella too much, as this can break up the rice.
When the paella is cooked, let it rest for a few minutes before serving. This will help the rice absorb any remaining liquid and firm up.

Conclusion:

Portuguese paella is a delicious and versatile dish that can be enjoyed by people of all ages. With its flavorful broth, variety of seafood and meats, and colorful vegetables, it's sure to be a hit at your next party or gathering.

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