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Easy Paella Recipe

   
 

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     Easy Paella

Category   Entrees - Maindishes
Sub Category   None

Ingredients
6 tbsp Olive Oil
1 Bay Leaf
1 tbsp Paprika
1/2 bunch of Italian flat leaf Parsley, chopped
1 quart chicken stock, 4 cups
2 tsps dried oregano
salt and pepper to taste
2 lemons, zested
2 lbs skinless, boneless chicken breast, cut into 2 inch pieces
 
3 cloves garlic, crushed
1 tsp red pepper flakes
2 cups uncooked short grain rice
1 pinch saffron threads
1 lb shrimp, peeled and deveined
1 pound chorizo sausage, casings removed and crumbled
1 red bell pepper, coarsely chopped
1 spanish onion, chopped

Instructions
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. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
Serving Suggestions
Makes 8 Servings


Originally Submitted
10/9/2013





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