Easy Paella

Ingredients

• olive oil (6 tablespoons)
• ground paprika (1 tablespoon)
• dried oregano (2 teaspoons)
• skinless, boneless chicken breasts (2 pounds)
• garlic (3 cloves)
• crushed red pepper flakes (1 teaspoon)
• uncooked short-grain white rice (2 cups)
• saffron threads (1 pinch)
• large bay leaf (1 )
• Italian flat leaf parsley (0.5 bunch)
• chicken stock (1 quart)
• lemons (2 medium)
• Spanish onion (1 medium)
• red bell pepper (1 medium)
• shrimp (1 pound)
• chorizo sausage (1 pound)

Instructions

1. Mix olive oil, paprika, oregano, salt, and pepper for marinade in a glass bowl.
2. Begin paella: Add chicken and stir to coat. Cover and refrigerate until needed.
3. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic and pepper flakes, then stir in rice. Cook and stir until rice is coated with oil, about 3 minutes.
4. Add saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Stir until well combined and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.
5. While the rice is cooking, heat olive oil in a separate skillet over medium heat. Stir in marinated chicken and cook for 3 minutes. Add onion and cook until translucent, about 5 minutes.
6. Add bell pepper and sausage; cook and stir, breaking sausage up with a spatula, for 5 minutes. Add shrimp; cook and stir until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
7. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 736
• fat: 35 g
• sats: 10 g
• carbs: 46 g
• fibre: 3 g
• protein: 56 g
• salt: 1.204 g