Easy Paella recipe
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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
Nutrition Info
- 736.2 caloriescarbohydrate: 45.7 gcholesterol: 202.5 mgfat: 35.1 gfiber: 2.9 gprotein: 55.7 gsaturatedFat: 10.3 gservingSize: -sodium: 1204.2 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Easy Paella
Directions
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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 onto a serving tray. Top with meat and seafood mixture.