Easy Paella

Paella is a flavorful and versatile rice dish that originated in Valencia, Spain. It's traditionally made with rice, meat, seafood, beans, vegetables, and aromatic spices.

Print Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Mediterranean

Servings 8 people

Ingredients

Marinade:

2 tablespoons olive oil
1 tablespoon ground paprika
2 teaspoons dried oregano
salt and ground black pepper to taste

Paella:

2 pounds skinless boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil
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
½ bunch Italian flat leaf parsley chopped
1 quart chicken stock
2 medium lemons zested
2 tablespoons olive oil
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

Mix olive oil, paprika, oregano, salt, and pepper for marinade in a glass bowl.
Begin paella: Add chicken and stir to coat. Cover and refrigerate until needed.
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.
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.
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.
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.
Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Keyword Paella