Simple Paella Recipe

Ingredients List

For the Marinade:

• 2 tablespoons olive oil

• 1 tablespoon ground paprika

• 2 teaspoons dried oregano

• salt and ground black pepper to taste

For the Paella:

• 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces

• 2 tablespoons olive oil, divided

• 3 cloves garlic, crushed

• 1 teaspoon crushed red pepper flakes

• 2 cups uncooked short-grain white rice

• 1 pinch saffron threads

• 1 large bay leaf

• ½ bunch Italian flat leaf parsley, chopped

• 1 quart chicken stock

• 2 medium lemons, zested

• 2 tablespoons olive oil

• 1 medium Spanish onion, chopped

• 1 medium red bell pepper, coarsely chopped

• 1 pound shrimp, peeled and deveined

• 1 pound chorizo sausage, casings removed and crumbled

Instructions

Start preparing the paella: Add the chicken pieces and toss to coat. Cover the bowl and place it in the fridge until ready to use.

Heat 2 tablespoons of olive oil in a large skillet or paella pan over medium heat. Add garlic and chili flakes, then stir in the rice. Cook and stir for about 3 minutes, ensuring the rice is well coated with the oil.

Add saffron threads, bay leaf, parsley, chicken broth, and lemon zest to the pan. Stir everything together, bring to a boil, then reduce heat to medium-low. Cover and let it simmer for 20 minutes.

Add the bell pepper and sausage to the pan; cook and stir, breaking up the sausage with a spatula for about 5 minutes. Toss in the shrimp and cook, stirring until the shrimp turn bright pink and the flesh becomes opaque, about 2 minutes.

Transfer the rice mixture to a serving platter. Top it with the cooked meat and seafood blend.

Nutritional Information (per serving)