Paella
Ingredients
- 4 Tbsp Olive Oil
- 2 Tbsp Paprika Smoked is a nice option
- 2 Tsp Oregano
- 2 Lb Skinless chicken breast
- 1 Tsp Red Pepper Flakes
- 2 Cups Arborio Rice
- 1 Pinch Saffron Moroccan is best!
- 1 Large Bay Leaf
- ½ Bunch Fresh Parsley, chopped Dried is substitute
- 1 Quart Chicken Stock 1 box
- 2 Medium Lemons Zested
- 1 Bowl Sliced sausage Smoked is great
- 1 Large Green Pepper
- 1 Large Onion
- 3 Cloves Garlic
- 2 Large Lemons Zest only
- 1 Bowl Shrimp, peeled
Instructions
- Mix up a marinade of Olive Oil, Paprika, Orgegano, Salt & Pepper then coat chicken and set aside
- Cook sausage in a separate skillet
- Chop and cook Onion & Green Pepper in a separate skillet, add garlic for the last minute
- Toast rice in Paella pan with pepper flakes and Olive Oil ~3 minutes
- To the rice, add chicken stock, lemon zest, parsley, bay leaf, & saffron. Bring to a boil, add pepper/onion/garlic/suasage cover and then simmer for 20 minutes
- While rice is cooking, in a skillet over medium heat cook chicken ~8 minutes
- When chicken is done, add to rice and mix in
- When rice is nearly done, add shrimp and turn off heat when they are pink
- Serve with fresh lemons sliced, squeeze juice over