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Portuguese Paella

a great place to start making a paella - It comes together easy once you have everything laid out
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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.