Easy Paella

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Chicken: Easy Paella
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Servings: 8
olive oil
dried oregano
salt and black pepper to taste
skinless, boneless chicken breasts, cut into 2 inch pieces
olive oil, divided
garlic, crushed
crushed red pepper flakes
uncooked short-grain white rice
saffron threads
bay leaf
Italian flat leaf parsley, chopped
chicken stock
lemons, zested
olive oil
Spanish onion, chopped
red bell pepper, coarsely chopped
chorizo sausage, casings removed and crumbled
shrimp, peeled and deveined
  1. 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.
  2. 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.
  3. 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.
  4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
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