Easy Paella
Labels:
recipe
,
shrimp
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Ingredients:
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2 tablespoons olive oil
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1 tablespoon paprika
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2 teaspoons dried oregano
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salt and black pepper to taste
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2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
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2 tablespoons olive oil, divided
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3 cloves garlic, crushed
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1 teaspoon crushed red pepper flakes
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2 cups uncooked short-grain white rice
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1 pinch saffron threads
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.
- 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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