Ingredients
2 tbsp. Olive Oil
1 tbsp. Smoked Paprika
2 tsp. Dried Oregano Flakes
Salt and Black Pepper (to taste )
12 oz. Skinless Boneless Chicken Breasts ( cut into 2-inch pieces)
1 Onion (chopped medium)
2 cups Arborio Rice
3 tbsp. Garlic (minced)
1 tsp. Red Pepper Flakes
1 Red Bell pepper (chopped medium)
12 oz. Chicken Stock or Bouillon
8 oz. Chorizo Sausage (casings removed and chopped medium)
2 tbsp. Olive Oil
1 pinch Saffron
1 Bay Leaf
1 tbsp. Lemon Juice
2 tbsp. Olive Oil
12 Large Shrimp ( peeled and deveined )
Preparation
Marinate the Chicken:
• Whisk together olive oil, paprika, oregano, salt and pepper in a medium sized bowl
• Add chicken to marinade – leave for approx. 20 minutes
For The Paella:
• Heat the olive oil in a skillet until medium hot
• Add the rice to the skillet, stir for 3 minutes
• Add the onions – stir until slightly browned and soft
• Add the garlic and pepper flakes– stir for about 20 seconds
• Add the bell pepper stir for about a minute
• Add the chicken stock – stir in and let simmer for about 20 minutes – add more stock if too dry
• Add the saffron and bay leaf
• Add the chicken mixture and sausage – stir in and simmer for another 20 minutes
• Sprinkle with bouillon or water if too dry
• Add the lemon juice – stir in for a minute
• Place the shrimp on top of the chicken / sausage / rice mixture – press in slightly
• Let simmer on low, covered, for another 10 minutes
• Serve on plates, arranging the shrimp on top