Paella: Spain

Submitted By: Downhome

458 Views | 8 Likes

Difficulty: medium Prep Time: More than 15 Minutes Total Time: Under an hour

6 tbsp olive oil
2 tbsp paprika
1 tbsp dried oregano
Salt & pepper to taste
3 lbs chicken breast, boneless &
skinless, cubed
5 tsp fresh garlic, minced
1 1/2 tsp red pepper flakes
1 pinch saffron threads
3 cups short grain white rice, uncooked
2 bay leaves
1 cup Italian flat leaf parsley, chopped
6 cups chicken stock
3 lemons, zested
2 cups onion, chopped
1 1/2 lbs chorizo sausage, casings removed, crumbled
1 1/2 cups red bell pepper, chopped
1 1/2 lbs shrimp, peeled and deveined

In a medium bowl, mix together 2 tbsp olive oil, paprika, oregano, and salt & pepper. Stir in chicken pieces to coat. Cover and refrigerate. Heat another 2 tbsp olive oil in large skillet or paella pan over medium heat. Stir in garlic, pepper flakes, saffron and rice. Cook, stirring to coat rice with oil, for about 3 minutes. Add bay leaves, parsley, chicken stock and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Heat remaining 2 tbsp olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook until the chicken begins to brown. Stir in sausage and cook 5 minutes. Stir in bell pepper and cook 5 minutes. Stir in shrimp and cook until both sides are pink. Season to taste and serve immediately. Makes 4-6 servings.