Paella

Ingredients

2 T. olive oil

1 T. paprika

2 teaspoons dried oregano

salt and pepper to taste

2 lbs skinless, boneless chicken breasts, cut into 2 inch pieces

2 T. olive oil, divided

3 cloves garlic, crushed

1 tsp. crushed red pepper flakes

2 c. uncooked short-grain yellow rice

1 pinch saffron threads

1 bay leaf

1/2 bunch Italian flat leaf parsley, chopped

1 qt. chicken stock

2 lemons, zested

2 T. 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

Preparation

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.

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.

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.