Recipe: Portuguese Paelha

• 1 medium         onion, cut into large pieces
• carcass from 1 4-pound chicken (reserve pieces for paelha recipe, below)
• shells from 1/2 pound medium shrimp (reserve shrimp for paelha recipe, below)
• Salt and pepper

• Reserved chicken pieces
• Salt and pepper

• 1/4 cup            olive oil
• 2 cloves           garlic, chopped
• 1 medium         onion, chopped
• 2 cups              long-grain rice
• 1/2 pound        cod fish fillets
• Reserved shrimp
• 1 pound           clams
• 1 pound           mussels
• 1 pound           linguiça or chouriço, sliced into 2-inch pieces
• red bell pepper sliced
• 2 cups             shrimp/chicken stock
• 1/2 cup            white wine
• 1/2 teaspoon               saffron
• 1 cup               frozen peas
• Piri-piri sauce or hot-pepper sauce

• In a large saucepan mix the onion, chicken carcass, shrimp shells and enough water to cover (at least 3 cups), and simmer gently for approximately 1 hour. Skim any froth that may rise to the surface. Season to taste with salt and pepper. Strain the combination through a fine sieve (or a colander lined with numerous layers of cheesecloth). Set aside 2 cups for the paelha.
• Rinse the reserved chicken pieces under cold running water and pat dry. Season with salt and pepper. Heat the olive oil in a large skillet; add the chicken pieces and sauté until golden, about 8 minutes. Remove and set aside.
• To the skillet add the garlic, onion and rice, and sauté for numerous minutes. Add back the chicken pieces on top of rice; tuck in the cod, shrimp, clams, mussels and linguiça. Add the bell peppers, chicken/shrimp stock, wine and saffron. Cover and boil 20 minutes. Sprinkle peas on top, cover again and continue to cook 10 extra minutes. Serve with hot pepper sauce.

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