I am bringing this to share with you all because we are heading to West Warwick, RI Saturday morning for our good friends aka chosen family Portuguese Festival called LaLa. We will also be playing in their families memorial golf tournament and then chilling with the fam for the night and then Sunday we hang out at the family homestead ALL day and have SO much food, conversations and drinks while waiting for the parade. I swear the topic of conversation is if they changed the route and it won’t go by the house.
At any given time there are 50 +/- in and out the entire day on Sunday. We have been going to the celebration for close to 15 +/- years. I can recall once when the parade did not go by. A few of the elders were going to make a stink. I honestly don’t know how much pull they have but the parade went by the house every year since, just saying! I suppose you live on the same street since you were born and your close to 90. You could have a say in how things go!
We always have a great time, and always eat way too much food. But enjoy our weekend of being Portuguese for the day! My mise en place is great, my photos are not so much! I will have to make this again soon so I can take better pictures.
Portuguese Paella
Ingredients
- 8 boneless, skinless chicken thighs chopped into bite sized pieces
- 1 teaspoon fresh rosemary chopped
- Kosher salt and black pepper
- vegetable oil
- 1 link Chourico sliced into rounds
- 1 cup onion chopped
- 1 red bell pepper seeded and chopped
- 2 cups arborio rice
- 2 plum tomatoes seeded and diced
- 1 teaspoon paprika
- ¼ teaspoon saffron threads crushed
- 2 cloves garlic minced
- 3 cups chicken broth
- 1 pound large, peeled and deveined shrimp
- 1 bunch Asparagus cut on the diagonal
- ½ cup frozen peas thawed
Instructions
- Take out all your ingredients and prep all the meat and veggies. Pre-heat 400℉Season chicken with salt, pepper and rosemary. Heat oil in a large oven proof pan over medium heat. Add chicken and cook on each side until lightly browned remove to a plate and set aside.
- Add Chourico, brown on each side, add onion and the pepper cook stirring constantly for about 5-7 minutes. Add rice, tomato, paprika, saffron and garlic. Cook for a minute or so; return the chicken to the pan add broth, season with salt and pepper.
- Cover pan and bake for 10 minutes. Stir in shrimp, asparagus and peas. Replace cover and make for an additional 5 minutes or until the shrimp are cooked through.
recipe adapted from food.com