Ingredients

Ingredients:

1/2 bu Italian flat leaf parsley, chopped

2 T Olive oil

3 Cloves crushed garlic

2 c Short-grain white rice

1 T Paprika

1 Bay leaf

1 Red bell pepper, chopped

2 t Dried oregano

salt and black pepper

2 T Olive oil

2 lbs Skinless boneless chicken breasts

(cut into 2 inch pieces)

2 T Olive oil

1 lb Shrimp, peeled and deveined

1 t Crushed red pepper flakes

1 qt Chicken stock

2 Lemons, zest removed

1 Spanish onion, small diced

1 lb Chorizo sausage (casings removed)

1 pinch Saffron threads

2 c Frozen peas

Preparation

Method:

  1. In a medium-large bowl, mix up 2 T olive oil, oregano, paprika, and salt and pepper. Stir in your cut chicken pieces. Cover this and refrigerate.
  2. Heat up 2 T of olive oil in a large frying-pan (or paella pan) over medium temp. Stir in the garlic, red pepper, and rice. Cook (for about 3 minutes) and stir this in order to coat the rice with oil. Now stir in saffron, bay leaf, chicken stock, parsley, and lemon zest. Bring this to a boil, cover it, and reduce heat to medium-low. Simmer for approximately 20 minutes.
  3. Meanwhile, heat 2 T of olive oil in a separate fryingpan over medium heat. Then stir in your marinated chicken and onion and cook for about 5 minutes. Stir in the chopped bell pepper and sausage. Cook this for 5 minutes. Stir in your shrimp and peas and cook until both sides of the shrimp are pink.
  4. Spread your cooked rice mixture onto a serving dish and top with your meat and seafood.