A Portuguese Honeymoon with a taste of Spain!!
This seemed like the perfect dish to make this week because my husband and I were celebrating our wedding anniversary and reminiscing about our Honeymoon in Portugal and Spain.
When we booked our Honeymoon we booked very last minute because we couldn’t decide where to go. We’ve both travelled the world so extensively that there were so few places that one of us hadn’t already been to. So somewhat reluctantly we booked Portugal for 2 weeks.
Well let me tell you, it was the best place we could have chosen. So many times since we’ve both commented on how brilliant it is to go somewhere with very little expectation of it and be absolutely blown away!!!!
I could truthfully write all day about the many incredible things about Portugal but the first thing I think about is the people!! The nicest, warmest and most gracious people I’ve ever come across. The second is the food….OMG AMAZING!!! I expected it to be like the south of Spain (which truthfully I find pretty generic and touristy) but it was absolutely incredible. It really didn’t matter where you ate, It was all good!! The third thing was the incredible scenery and beaches (especially in the Algarve).
We saw almost all of the country within our 2 week trip and absolutely cant wait to go back!
Our plan is to buy a house and retire there one day!!
So let’s get to the dish now….
I have to say I love almost everything Tyler Florence makes and I find that when I use his recipes they always turn out bang on! This recipe is no exception. I only made a couple changes like adding beans and a green pepper. That’s my personal preference with Paella and I used turkey sausage to keep the fat content down a bit. If you decide to do this don’t skip on the smoked paprika, it’s what gives the smokey flavour that you would normally get from the chorizo. Add any seafood you like such as shrimp, clam, mussels, calamari, lobster or squid but don’t skip the chicken or sausage!
- Spice Mix for chicken, recipe follows
- 12 Blue Goose Organic Boneless Skinless Chicken Thighs
- 1/4 cup extra-virgin olive oil
- 2 Spanish chorizo sausages, thickly sliced (I used 4 turkey sausages + 1 teaspoon smoked paprika)
- Kosher salt and freshly ground pepper
- 1 Spanish onion, diced
- 1 green pepper, chopped
- 4 garlic cloves, crushed
- Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
- 1 (15-ounce) can whole tomatoes, drained and hand-crushed
- 4 cups short grain Spanish rice or Arborio rice
- 6 cups water, warm
- Generous pinch saffron threads
- 1 dozen littleneck clams, scrubbed
- 1 pound jumbo shrimp, peeled and de-veined
- 2 lobster tails
- 1/2 cup sweet peas, frozen and thawed
- 10 flat beans, slivered
- Lemon wedges, for serving
- Large paella pan or wide shallow skillet
- 1 tablespoon sweet paprika
- 2 teaspoons dried oregano
- Kosher salt and freshly ground pepper
- Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
- Heat oil in a paella pan over medium-high heat.
- Sauté the chorizo or turkey sausage + smoked paprika until browned, remove and reserve.
- Add chicken and brown on all sides, turning with tongs.
- Add salt and freshly ground pepper. Remove from pan and reserve.
- In the same pan, make a sofrito by sautéing the onions, garlic, peppers and parsley.
- Cook for 2 or 3 minutes on a medium heat.
- Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld.
- Fold in the rice and stir-fry to coat the grains.
- Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid.
- Add chicken, chorizo, and saffron.
- Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook.
- Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes.
- During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails.
- When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.
- Adapted from Tyler Florence’s Ultimate Paella Recipe