Chicken And Shrimp Paella |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a slightly modified authentic Spanish Paella recipe. I've added shrimp to the chicken which really adds another dimension. I also have added some extras that you don't normally seen in Paella recipes. Don't be freightened by the number of ingredients, the dish isn't difficult to make. Ingredients:
1/2 bunch chopped italian flat leaf parsley |
2 tablespoons olive oil |
3 cloves crushed garlic |
2 cups short-grain white rice |
1 tablespoon paprika |
1 bay leaf |
1 chopped red bell pepper |
2 tspns dried oregano |
salt and black pepper |
2 tbspns olive oil |
2 lbs skinless boneless chicken breasts (cut into 2 inch pieces) |
2 tbspns divided olive oil |
1 lb peeled and deveined shrimp |
1 tspn crushed red pepper flakes |
1 quart chicken stock |
2 zested lemons |
1 chopped spanish onion |
1 lb chorizo sausage (casings removed) |
1 pinch saffron threads |
Directions:
1. In a medium-large bowl, mix up 2 tbspns olive oil, oregano, paprika, and salt and pepper. Stir in your cut chicken pieces. Cover this and refrigerate.
2. Heat up 2 tbspns 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 tbspns of olive oil in a separate frying-pan 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 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. Ta-Da!
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