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How to make an Easy Paella

How to make an Easy Paella
In this version of the classic Spanish dish, chicken, chorizo sausage, and shrimp combine with rice simmered in broth and flavored with saffron.

Recipe by: mls

"An easy to make paella using chorizo, chicken, and shrimp."

Ingredients


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

Directions


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.

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