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Easy Paella
Easy Paella
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Must-try Paella: Spanish saffron rice with chorizo, chicken, and seafood, all in one delicious skillet for a crowd-pleasing dinner.
Ingredients:
  • 2 tablespoons olive oil
  • 1 tablespoon ground paprika
  • 2 teaspoons dried oregano
  • 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 large bay leaf
  • 0.5 bunch Italian flat leaf parsley, chopped
  • 1 quart chicken stock
  • 2 medium lemons, zested
  • 1 medium Spanish onion, chopped
  • 1 medium red bell pepper, coarsely chopped
  • 1 pound shrimp, peeled and deveined
  • 1 pound chorizo sausage, casings removed and crumbled
Instructions:
  • Combine olive oil, paprika, oregano, salt, and pepper in a glass bowl to create a flavorful marinade.
  • Start preparing the paella by tossing the chicken to coat it fully. Then, cover and refrigerate the chicken until ready to use.
  • In a large skillet or paella pan over medium heat, warm 2 tablespoons of olive oil until shimmering. Add garlic and pepper flakes, followed by rice. Saute and stir until rice is well coated with oil, around 3 minutes.
  • Combine saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Stir well to blend flavors and bring to a boil. Simmer covered on medium-low heat for 20 minutes.
  • While the rice is cooking, warm olive oil in a skillet over medium heat. Sauté the marinated chicken for 3 minutes. Then, add onion and cook until translucent, around 5 minutes.
  • Sauté bell pepper and sausage, breaking up the sausage with a spatula, for 5 minutes. Introduce shrimp and cook until bright pink on the outside and opaque, around 2 minutes.
  • Spread the flavorful rice mixture on a beautiful serving tray and generously layer with the delectable combination of meat and seafood.

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