Easy Paella

Ingredients

• •2 tablespoons olive oil
• •1 tablespoon ground paprika
• •2 teaspoons dried oregano
• •to taste salt
• •to taste ground black pepper
• •boneless chicken breasts skinless (cut into 2 inch pieces)
• •2 tablespoons olive oil (divided)
• •crushed garlic (3 cloves)
• •1 teaspoon crushed red pepper flakes
• •2 cups uncooked short-grain white rice
• •1 pinch saffron threads
• •1 large bay leaf
• •chopped Italian flat leaf parsley (0.5 bunch)
• •1 quart chicken stock
• •zested lemons (2 medium)
• •2 tablespoons olive oil
• •chopped Spanish onion (1 medium)
• •coarsely chopped red bell pepper (1 medium)
• •peeled and deveined shrimp (1 pound)
• •casings removed and crumbled chorizo sausage (1 pound)

Instructions

1. Gather the ingredients.
2. Mix olive oil, paprika, oregano, salt, and pepper for marinade in a glass bowl.
3. Begin paella: Add chicken and stir to coat. Cover and refrigerate until needed.
4. 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.
5. 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.
6. 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.
7. 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.
8. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
9. Enjoy!