Chicken Paella

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 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

▢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 In a bowl, mix chicken with olive oil, paprika, oregano, salt, and pepper. Marinate for 15 minutes.

Heat oil in a large pan, sauté garlic and red pepper flakes.

Add rice, saffron, bay leaf, and parsley. Stir to coat with oil.

Pour in chicken stock and lemon zest. Let it simmer.

In another pan, sauté onion and bell pepper. Add to the rice.

Add marinated chicken and additional protein to the rice mixture. Cook until chicken is browned.

Garnish with parsley and enjoy!