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Monday, April 4, 2016

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.

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