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8 servings
Ingredients:
2 tablespoons olive oil1 tablespoon paprika2 teaspoons dried oreganosalt and black pepper to taste2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces 2 tablespoons olive oil, divided3 cloves garlic, crushed1 teaspoon crushed red pepper flakes2 cups uncooked short-grain white rice1 pinch saffron threads1 bay leaf1/2 bunch Italian flat leaf parsley, chopped1 quart chicken stock2 lemons, zested 2 tablespoons olive oil1 Spanish onion, chopped1 red bell pepper, coarsely chopped1 pound chorizo sausage, casings removed and crumbled1 pound shrimp, peeled and deveined
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.
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