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Senhor Couto's Paella

Here's how you make Senhor Couto's Paella
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  • Servings: 6
  • Prep: 20m
  • Cook: 1.5h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 onion, cut into large pieces (large onion)
  • 1 to 2 tablespoons hot pepper sauce (such as Portuguese pimenta moida or a Louisiana hot sauce)
  • 1 (2 1/2 to 3 pound) whole chicken (cut into pieces, carcass reserved)
  • Sea or Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup olive oil (extra virgin olive)
  • 6 to 8 garlic cloves, chopped (more or less garlic, depending on how much you like it - I happen to think more is better. It also helps keep the vampires away!)
  • 1 onion, chopped (large onion)
  • 1 teaspoon dried mustard
  • 1 bay leaf
  • 12 ounces dry rice (uncooked aborio, 2 cups)
  • 1/2 pound cod fillets
  • 1/2 pound shrimp (raw, peeled, shells reserved)
  • 1 pound clams
  • 1 pound mussels
  • 1 pound linguica sausage (sliced into 2-inch pieces or chourico, Portuguese which is more like Spanish sausage from Spain -Refer to NOTE)
  • 1 red bell pepper (sliced)
  • 2 cups shrimp stock (chicken stock)
  • 1/2 cup white wine
  • 1/2 teaspoon saffron (or substitute such as safflower, Sazon or Bijol seasoning)
  • 1 cup peas (frozen)
  • 1/4 cup parsley, chopped (optional, fresh parsley)
  • Hot pepper sauce
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a large saucepan combine onion, hot sauce, chicken carcass, shrimp shells, and enough water to cover all (at least 3 cups), and simmer for approximately 1 hour. Season to taste with salt and pepper. Reserve 2 cups for Paella.

  • Step 2: Rinse chicken pieces and pat dry. Season with salt, pepper. Saute in 1/4 cup olive oil until golden. Remove chicken and saute garlic, onion, dried mustard, bay leaf, and rice for a few minutes (you may want to add a bit more hot sauce for flavor, being careful not to add too much so as not to overpower the dish). Add chicken back to the skillet on top of rice, tuck in seafood and sausage. Add shrimp/chicken stock, wine, saffron (or substitution), and bell peppers. Cover and simmer 20 minutes. Sprinkle peas on top, cover again, and continue to cook 10 additional minutes. Serve with a sprinkling of chopped parsley, if using, and hot pepper sauce.

  • NOTE: If you can't find Portuguese linguica or chourico (or equivalent from Spain), you can substitute with good quality pepperoni or Mexican chourico, but note that it isn't like the Portuguese.

We hope you enjoy this recipe!

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