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Simple Paella

Simple Paella
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Serving Size:
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Imperial (US)
  • 6 tbsps Olive Oil
  • 1 Bay Leaf
  • 1 tbsp Paprika
  • 1/2 Italian Flat Leaf Parsley (chopped)
  • 2 tsps Oregano (dried)
  • 4 cups Chicken Stock
  • 2 Lemons (zest)
  • 2 lbs Skinless, Boneless Chicken Breast (2 inch pieces)
  • 1 Spanish Onion (chopped)
  • 1 Red Bell Pepper (coarsely chopped)
  • 3 Garlic Cloves (crushed)
  • 1 lb Chorizo Sausage (crumbled)
  • 1 tsp Crushed Red Pepper Flakes
  • 1 lb Shrimp (peeled and deveined)
  • 2 cups Uncooked Short-Grain White Rice)
  • 1 Saffron Thread (pinch)
  • Salt and Pepper (to taste)

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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