Paella
1 Picture
Ingredients
- 2 Tbp Olive Oil
- 1 Tbp Paprika
- 2 tspn Dried Oregano
- To taste Salt and Black Pepper
- 2 lbs Chicken breasts (skinless, boneless - cut into 2 inch pieces)
- 2 Tbp Olive Oil (divided)
- 3 cloves Garlic (crushed)
- 1 tspn Red Pepper Flakes
- 2 cups Short-grain White Rice
- 1 pinch Saffron Threads
- 1 Bay Leaf
- 1/2 bunch Italian Flat Leaf Parsley (chopped)
- 1 quart Chicken Stock
- 2 Lemons (zested)
- 2 Tbp Olive Oil
- 1 Spanish Onion (chopped)
- 1 Red Bell Pepper (coarsely chopped)
- 1 lb Chorizo Sausage (casings removed and crumbled)
- 1 lb Shrimp (peeled and deveined)
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Mmix together 2 Tbp olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
Step 2
Heat 2 Tbp olive oil in a large skillet or paella pan over med heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 mins. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to med low. Simmer 20 mins.
Step 3
Meanwhile, heat 2 Tbp olive oil in a separate skillet over med heat. Stir in marinated chicken and onion; cook 5 mins. Stir in bell pepper and sausage; cook 5 mins. Stir in shrimp; cook, turning shrimp, until pink.
Step 4
Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
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