Easy Paella

Makes 8 servings (for 2 servings )
Ingredients:
2 tablespoons olive oil (1)
1 tablespoon paprika (1/4)
2 teaspoons dried oregano (1/4)
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces (1/3)
salt and black pepper to taste
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2 tablespoons olive oil, (1)
3 cloves garlic, crushed (1)
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice (1/2)
1 tomato (1/2)
1 pinch saffron threads (<1/4 replacement)
1 bay leaf (1/4)
1/2 bunch Italian flat leaf parsley, (1/8)

1 quart chicken stock  (1 cup)

2 lemons, zested (1/2)
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2 tablespoons olive oil (1)
1 Spanish onion, chopped (1/2)
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings , removed and crumbled(1 stick)
1 pound shrimp, peeled and deveined (1/3 – 1/2)
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Directions:
1. In a medium bowl, mix together
2 tablespoons olive oil(or 1),
1 tablespoon paprika(or 1/4),
2 teaspoons oregano(or 1/4),
and salt and pepper.
Stir in 1 pound chicken(1/3) pieces to coat.
Cover, and refrigerate.
2. Heat
2 tablespoons olive oil in a large skillet or paella pan over medium heat.
Stir in 3 crushed cloves garlic(or 1), and
2 cups rice(1/2).
Cook, stirring, to coat rice with oil, about 3 minutes.
Stir in 1 pinch saffron threads(1/4),
1 bay leaf(or 1/4),
1/2 bunch parsley(1/8),
1 quart(32 oz) chicken stock (1 cup),
1 tomato(1/2) and
2 lemon zest(1/2).
Bring to a boil, cover, and reduce heat to medium low.
Simmer 20 minutes.
3. Meanwhile,
heat 2 tablespoons olive oil in a separate skillet over medium heat.
Stir in marinated chicken and 1 chopped onion(1/2);
cook 5 minutes.
Stir in 1 bell pepper and
1 pound crumbled sausage(1 stick) ;
cook 5 minutes. Stir in 1 pound shrimp; cook, turning the shrimp, until both sides are pink.
4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

reference

reference

reference

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Published in: on January 13, 2014 at 11:18 am  Leave a Comment  

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