Portuguese Paella
Experience the vibrant flavors of the Iberian Peninsula with this Portuguese Paella—a soulful, hearty twist on the classic Spanish dish that incorporates the rich, smoky essence of Portuguese chouriço alongside tender chicken, succulent prawns, and briny mussels. Infused with aromatic saffron, paprika, and a splash of dry white wine, this dish features perfectly cooked short-grain rice that absorbs every nuance of flavor. With sautéed onions, sweet red bell peppers, and fresh parsley adding layers of brightness, this one-pan wonder delivers a feast for both the eyes and the palate. Ready in just an hour, Portuguese Paella is a show-stopping option for entertaining or a special family dinner. Serve it with lemon wedges for a zesty finish, and enjoy a taste of Portugal in every bite!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 200 grams chouriço (Portuguese sausage), sliced
- 300 grams chicken thighs, skinless and boneless, cut into bite-sized pieces
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 teaspoons paprika
- 0.5 teaspoons saffron threads (optional)
- 2 cups short-grain rice (e.g., Arborio or Valencia rice)
- 1 cup dry white wine
- 4 cups chicken stock
- 1 bay leaf
- 300 grams large prawns, shells on
- 300 grams mussels, scrubbed and debearded
- 2 tablespoons fresh parsley, chopped
- 4 lemon wedges (for serving)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat the olive oil in a large paella pan or wide, deep skillet over medium heat.
Add the chouriço slices and cook for 2–3 minutes until lightly browned. Remove and set aside.
Add the chicken pieces to the pan and cook until golden brown on all sides, about 5 minutes. Remove and set aside with the chouriço.
In the same pan, add the chopped onion and red bell pepper. Cook for 3–4 minutes, stirring, until softened.
Add the minced garlic, paprika, and saffron threads (if using). Stir for 1–2 minutes until fragrant.
Stir in the rice and toast it in the pan for 1–2 minutes to coat it in the oil and spices.
Pour in the white wine and let it simmer for 1 minute, allowing the alcohol to cook off.
Add the chicken stock and bay leaf. Stir to combine and bring to a gentle simmer.
Return the chicken and chouriço to the pan, nestling them into the rice mixture.
Cover and cook on low heat for 20 minutes, without stirring, allowing the rice to absorb the liquid.
Arrange the prawns and mussels on top of the rice. Cover and cook for an additional 8–10 minutes, or until the prawns are pink and opaque, and the mussels have opened. Discard any mussels that remain closed.
Season with salt and pepper to taste, and sprinkle with fresh parsley.
Serve hot with lemon wedges on the side for a burst of brightness.
Nutrition Facts
Calories |
3826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.7 g | 221% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1310 mg | 436% | |
| Sodium | 7318 mg | 318% | |
| Total Carbohydrate | 190.5 g | 69% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 23.4 g | ||
| Protein | 331.4 g | 663% | |
| Vitamin D | 18.6 mcg | 93% | |
| Calcium | 872 mg | 67% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 4549 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
