Followers (8)
Related Recipes
Ingredients
- 2 (tablespoon) olive oil
- 1 (tablespoon) paprika
- 2 (teaspoon) dried oregano
- 1/48 (oz) salt and pepper, to taste
- 2 (pound) boneless skinless chicken breasts, cut into 2 inch pieces
- 2 (tablespoon) olive oil, divided
- 3 garlic cloves, crushed
- 1 (teaspoon) red pepper flakes
- 2 (cup) uncooked short-grain white rice
- 1/4 (teaspoon) saffron threads
- 1 bay leaf
- 1 Italian flat leaf parsley, chopped
- 1 (quart) chicken stock
- 1 (lemon) lemons, zested
- 2 (tablespoon) olive oil
- 1 onion, chopped
- 1 red bell pepper, coarsely chopped
- 1 (pound) chorizo sausage, casings removed and crumbled
- 1 (pound) shrimp, peeled and deveined
Directions
- 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 for 30 minutes.
- 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.
Comments