Best Fire Pit Paella With Portuguese Sausage Crab And Escargot Recipes

Portuguese Paella image

Provided by quotFoodThe Way To

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

6 skinless chicken thighs (about 1 1/2 lbs.)
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
3/4 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper
2 teaspoons canola oil
1 link Portuguese chourico, sliced in rounds
1 cup onion, chopped
1/2 cup red bell pepper, chopped
1 1/2 cups uncooked arborio rice or 1 1/2 cups other medium grain rice
1/2 cup diced plum tomato
1 teaspoon sweet paprika
1/4 teaspoon saffron thread, crushed
1 garlic clove, minced
3 cups chicken broth
3/4 lb large shrimp, peeled and deveined
1 cup asparagus, cut diagonally
1/2 cup frozen peas, thawed

Steps:

Preheat oven to 400 degrees.
Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper.
Heat oil in a large oven proof nonstick skillet or paella pan over medium-high heat.
Add chicken; cook for 3 minutes on each side or until lightly browned.
Remove chicken from pan; cover and keep warm.
Add chourice and cook until lightly browned;.
Add onion and bell pepper; cook for 7 minutes, stirring constantly.
Add rice, tomato, paprika, saffron and garlic; cook for 1 minute stirring constantly.
Return chicken to pan.
Add broth and 1/4 teaspoon of salt; bring to boil.
Wrap handle of pan with foil, cover pan;.
Bake at 400°F for 10 minutes.
Stir in shrimp, asparagus, and peas.
Cover and bake an additional 5 minutes or until shrimp are no longer translucent.

Nutrition Facts : Calories 335.6, Fat 4.9, SaturatedFat 0.9, Cholesterol 105.7, Sodium 1040.5, Carbohydrate 47.6, Fiber 3.6, Sugar 3.4, Protein 23.5

Escargot Truffiere image

Provided by Food Network

Categories appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 10

2 cans snails, about 48 large, drained and rinsed, placed on bed of rock salt
2 tablespoons clarified butter
1/4 cup flour, sifted
3/8 cup tomato paste
1 1/2 cups red Burgundy wine
1 bouquet garni, including celery, bay leaf, basil, parsley, thyme, and black peppercorns)
2 ounces uncooked ham, finely diced
Freshly ground salt
Freshly ground pepper
1 truffle, finely diced

Steps:

Preheat oven to 400 degrees F. Slowly heat clarified butter in medium pan,. Stir in flour and cook for 2 or 3 minutes over moderate heat. Add tomato paste and slowly stir in wine. Add bouquet garni and simmer gently for 30 minutes.
Add ham to sauce and season with salt and pepper. Add snails and simmer on low heat for 10 minutes; they will pop out of their shells. Mix in truffle.
Remove snails and shells from sauce, and discard herbs sachet. Place snails in their shells and top with sauce. Bake 5 minutes, until sauce bubbles.