Name: Easy Paella
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Olive oil - 2 tablespoons; Ground paprika - 1 tablespoon; Dried oregano - 2 teaspoons; Salt and ground black pepper to taste - 2 teaspoons; Skinless, boneless chicken breasts, cut into 2 inch pieces - 2 pounds; Olive oil, divided - 2 tablespoons; Garlic, crushed - 3 cloves; Crushed red pepper flakes - 1 teaspoon; Uncooked short-grain white rice - 2 cups; Saffron threads - 1 pinch; Bay leaf - 1 large; Italian flat leaf parsley, chopped - ½ bunch; Chicken stock - 1 quart; Lemons, zested - 2 medium; Olive oil - 2 tablespoons; Spanish onion, chopped - 1 medium; Red bell pepper, coarsely chopped - 1 medium; Shrimp, peeled and deveined - 1 pound; Chorizo sausage, casings removed and crumbled - 1 pound

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Easy Paella

1. Olive oil - 2 tablespoons

2. Ground paprika - 1 tablespoon

3. Dried oregano - 2 teaspoons

4. Salt and ground black pepper to taste - 2 teaspoons

5. Skinless, boneless chicken breasts, cut into 2 inch pieces - 2 pounds

6. Olive oil, divided - 2 tablespoons

7. Garlic, crushed - 3 cloves

8. Crushed red pepper flakes - 1 teaspoon

9. Uncooked short-grain white rice - 2 cups

10. Saffron threads - 1 pinch

11. Bay leaf - 1 large

12. Italian flat leaf parsley, chopped - ½ bunch

13. Chicken stock - 1 quart

14. Lemons, zested - 2 medium

15. Olive oil - 2 tablespoons

16. Spanish onion, chopped - 1 medium

17. Red bell pepper, coarsely chopped - 1 medium

18. Shrimp, peeled and deveined - 1 pound

19. Chorizo sausage, casings removed and crumbled - 1 pound

How to cook deliciously - Easy Paella

1. Stage

Mix olive oil, paprika, oregano, salt, and pepper for marinade in a glass bowl.

2. Stage

Begin paella: Add chicken and stir to coat. Cover and refrigerate until needed.

3. Stage

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. Stage

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. Stage

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. Stage

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. Photographer: Jen Causey, Food Stylist: Ruth Blackburn

7. Stage

Spread rice mixture onto a serving tray. Top with meat and seafood mixture. DOTDASH MEREDITH FOOD STUDIOS