2 lbs skinless, boneless chicken breast, cut into 2 inch pieces
3 cloves garlic, crushed
1 tsp red pepper flakes
2 cups uncooked short grain rice
1 pinch saffron threads
1 lb shrimp, peeled and deveined
1 pound chorizo sausage, casings removed and crumbled
1 red bell pepper, coarsely chopped
1 spanish onion, chopped
Instructions
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.
Serving
Suggestions
Makes 8 Servings
Originally Submitted
10/9/2013
0 Out of 5 from
0 reviews
You can add this Easy Paella recipe to your own private DesktopCookbook.