Recipe by: mls
"An easy to make paella using chorizo, chicken, and shrimp."
2 tablespoons olive oil 1 bay leaf
1 tablespoon paprika 1/2 bunch Italian flat leaf parsley, chopped
2 teaspoons dried oregano 1 quart chicken stock
salt and black pepper to taste 2 lemons, zested 2 tablespoons olive oil
2 pounds skinless, 1 Spanish onion, chopped
boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided 1 red bell pepper, coarsely chopped
3 cloves garlic, crushed 1 pound chorizo sausage, casings removed and crumbled
1 teaspoon crushed red pepper flakes 1 pound shrimp, peeled and deveined
2 cups uncooked short-grain white rice 2 tablespoons olive oil
1 pinch saffron threads
Prep Cook Ready In
30 m 30 m 1 h
1.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.
2.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.
3.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.
4.Spread rice mixture onto a serving tray. Top with meat and seafood mixture.