Portuguese Paelha

Serves 6 to 8

Portuguese Paelha Chicken/Shrimp Stock
  • 1 medium onion, cut into large pieces
  • carcass from 1 4-pound chicken (reserve pieces for paelha recipe, below)
  • shells from 1/2 pound medium shrimp (reserve shrimp for paelha recipe, below)
  • Salt and pepper
  • Reserved chicken pieces
  • Salt and pepper
  • 1/4 cup olive oil
  • 2 cloves garlic, chopped
  • 1 medium onion, chopped
  • 2 cups long-grain rice
  • 1/2 pound cod fish fillets
  • Reserved shrimp
  • 1 pound clams
  • 1 pound mussels
  • 1 pound linguiça or chouriço, sliced into 2-inch pieces
  • red bell pepper sliced
  • 2 cups shrimp/chicken stock
  • 1/2 cup white wine
  • 1/2 teaspoon saffron
  • 1 cup frozen peas
  • Piri-piri sauce or hot-pepper sauce

  • In a large saucepan mix the onion, chicken carcass, shrimp shells and enough water to cover (at least 3 cups), and simmer gently for approximately 1 hour. Skim any froth that may rise to the surface. Season to taste with salt and pepper. Strain the combination through a fine sieve (or a colander lined with numerous layers of cheesecloth). Set aside 2 cups for the paelha.
  • Rinse the reserved chicken pieces under cold running water and pat dry. Season with salt and pepper. Heat the olive oil in a large skillet; add the chicken pieces and sauté until golden, about 8 minutes. Remove and set aside.
  • To the skillet add the garlic, onion and rice, and sauté for numerous minutes. Add back the chicken pieces on top of rice; tuck in the cod, shrimp, clams, mussels and linguiça. Add the bell peppers, chicken/shrimp stock, wine and saffron. Cover and boil 20 minutes. Sprinkle peas on top, cover again and continue to cook 10 extra minutes. Serve with hot pepper sauce.

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