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
Paelha
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
Instructions
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.
Chicken/Shrimp Stock
All about the Portuguese language