easy paella

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• salt and black pepper to taste
• 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
• 2 tablespoons olive oil, divided
• 3 cloves garlic, crushed
• 1 teaspoon crushed red pepper flakes
• 2 cups uncooked short-grain white rice
• 1 pinch saffron threads
• 1 bay leaf
• 1/2 bunch italian flat leaf parsley, chopped
• 1 quart chicken stock
• 2 lemons, zested
• 2 tablespoons olive oil
• 1 spanish onion, chopped
• 1 red bell pepper, coarsely chopped
• 1 pound chorizo sausage, casings removed and crumbled
• 1 pound shrimp, peeled and deveined

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• in a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. stir in chicken pieces to coat. cover, and refrigerate.
• heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. stir in garlic, red pepper flakes, and rice. cook, stirring, to coat rice with oil, about 3 minutes. stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. bring to a boil, cover, and reduce heat to medium low. simmer 20 minutes.
• meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. stir in marinated chicken and onion; cook 5 minutes. stir in bell pepper and sausage; cook 5 minutes. stir in shrimp; cook, turning the shrimp, until both sides are pink.
• spread rice mixture a serving tray. top with meat and seafood mixture.