I am so thrilled to be writing this post because I finally get to bring a bit of my “Port-a-gee Flair” to L.A.!

I grew up in Southcoast Massachusetts where it was the norm to get Linguica on your pizza from Dominos. However, since this cuisine may be new to some of you, let me clarify a few things:

  1. Chorizo is NOT the same as Portuguese Chourico or Linguica
  2. Brazilian food and Portuguese food are NOT the same
  3. And finally, Portuguese people started the “Kale-Craze” loooong before the Vegans did!

Phewf. Ok, now that I’ve gotten that out of the way, here we go! I am going to share with you my “Portuguese Paella”. Paella is usually made from leftover meats, seafood, and veggies you may already  have in the fridge and let’s face it, I’m the QUEEN of leftovers so this is one of my faves!

HERE'S WHAT YOU NEED:

  • cocktail sized shrimp
  • scallops (Bay or sea)
  • onions
  • garlic
  • rice
  • linguica (You CAN use Spanish chorizo or even sausage... but it won’t be the same. Just sayin’.)
  • little neck clams
  • olive oil
  • sazon seasoning by Goya (you can find this is the Spanish food section of your grocery store)
  • can of stewed tomatoes.

HERE'S WHAT YOU DO:

  • Drizzle olive oil in the pan and put it over a medium heat.
  • Add the shrimp, scallops, and linguica.
  • Saute until the linguica is a little golden.
  • Remove from heat and set aside.

Add a little more olive oil into your pan.

Chop up the onion and garlic then saute.

Add the can of drained, diced tomatoes and cook for about 2 minutes.

Add in 4 cups of short grain rice and 2 packs of the Sazon seasonings. Mix it all together so the rice is coated in the pan mixture.  Add 5 or 6 cups of water to the pan then add in your little necks, with the opening part facing up. Lower the head, cover and let it sit for ten minutes.

Once the rice is cooked, add in the previously cooked meat and seafood, give it a good stir, leave covered until you’re ready to serve.


SERVE IT UP IN THE PAN FOR THE TRADITIONAL FEEL.


KK Tip: don't be afraid to use different kinds of meat or seafood too! Chicken, mussels and white fish can be great in here too.

For more recipes check out the all new www.kaseyskitchen.com !

And don’t forget to get social!

Twitter: @kaseyskitchen

Facebook: /kaseyskitchen

Check back next week to see what’s cookin’ with Kasey’s Kitchen on The Dish!

xo

Kasey