Description
An easy to make paella using chorizo, chicken, and shrimp.
Ingredients
- 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
- ½ 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
Instructions
- Mix olive oil
- paprika
- oregano
- salt
- and pepper for marinade in a glass bowl.
- Begin paella: Add chicken and stir to coat. Cover and refrigerate until needed.
- Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic and pepper flakes
- then stir in rice. Cook and stir until rice is coated with oil
- about 3 minutes.
- Add saffron threads
- bay leaf
- parsley
- chicken stock
- and lemon zest. Stir until well combined and bring to a boil. Reduce heat to medium-low
- cover
- and simmer for 20 minutes.
- While the rice is cooking
- heat olive oil in a separate skillet over medium heat. Stir in marinated chicken and cook for 3 minutes. Add onion and cook until translucent
- about 5 minutes.
- Add bell pepper and sausage; cook and stir
- breaking sausage up with a spatula
- for 5 minutes. Add shrimp; cook and stir until shrimp are bright pink on the outside and the meat is opaque
- about 2 minutes.
- Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 8