Easy Paella

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I was looking for some new recipes to try the other day, and I thought about Paella. I have never made it before, as I always thought it was a complicated recipe, which would take hours to make. I came across this recipe, which is quite good and can be done in under an hour. This recipe makes 7-8 good sized servings.

I adapted the recipe a little – I didnt have saffron, so I used a pinch of Tumeric. I also omitted the shrimp, and used much less parsley than it called for (I used a small handful, not half a bunch.) I also used only one lemon (I have made the recipe twice, once with two lemons, and once with one, and the recipe with two lemons seemed overpowering).

Recipe is from Allrecipes.com

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 1 Hour
Servings: 8

INGREDIENTS: 

2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
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 bay leaf
1/2 bunch Italian flat leaf parsley,
chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings
removed and crumbled
1 pound shrimp, peeled and deveined
DIRECTIONS:
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.