Easy Paella

Name: Easy Paella
Total time: 60
Yield: 8
Ingredients: 2 tablespoons olive oil; 1 tablespoon ground paprika; 2 teaspoons dried oregano; salt and ground 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 large bay leaf; 0.5 bunch Italian flat leaf parsley, chopped; 1 quart chicken stock; 2 medium lemons, zested; 2 tablespoons olive oil; 1 medium Spanish onion, chopped; 1 medium red bell pepper, coarsely chopped; 1 pound shrimp, peeled and deveined; 1 pound chorizo sausage, casings removed and crumbled

Recipe by mls from allrecipes.com

Dinner 60 Mins.

Ingredients

8 servings

•

2 tablespoons olive oil
•

1 tablespoon ground paprika
•

2 teaspoons dried oregano
•

salt and ground 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 large bay leaf
•

0.5 bunch Italian flat leaf parsley, chopped
•

1 quart chicken stock
•

2 medium lemons, zested
•

2 tablespoons olive oil
•

1 medium Spanish onion, chopped
•

1 medium red bell pepper, coarsely chopped
•

1 pound shrimp, peeled and deveined
•

1 pound chorizo sausage, casings removed and crumbled

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.