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Seafood Paella

Total Time1 hour 20 minutes
Servings: 8

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 2 teaspoons dried oregano
  • Salt and black pepper to taste
  • 2 pounds skinless boneless chicken breasts, cut into 2 inch pieces
  • 2 tablespoons olive oil divided
  • 3 cloves garlic crushed
  • 1 teaspoon crushed red pepper flakes
  • 2 cups uncooked yellow Spanish rice
  • 1 pinch saffron threads
  • 1 bay leaf
  • 1/2 bunch Italian flat leaf parsley chopped
  • 1 quart chicken stock
  • 2 lemons zested
  • 2 tablespoons olive oil
  • 1 Spanish onion chopped
  • 1 red bell pepper coarsely chopped
  • 1 pound chorizo sausage casings removed and crumbled
  • 1 pound shrimp peeled and deveined

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.
  • Mix all ingredients together in paella pan.

Notes

I also made some insanely good mussels, which most of us added to our dish. I will share this recipe later this week. They were fantastic and I truly believe champagne may have been the reason why.