Spanish Paella Recipe – Spanish Special
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
Spanish Paella Ingredients :
- 2 tablespoons olive oil
- 1 tablespoon ground paprika
- 2 teaspoons dried oregano
- Salt and freshly ground 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 short-grain white rice
- A pinch of saffron threads
- 1 large bay leaf
- ½ bunch Italian flat-leaf parsley, chopped
- 1 quart chicken stock
- Zest of 2 medium lemons
- 2 tablespoons olive oil
- 1 medium Spanish onion, chopped
- 1 medium red bell pepper, coarsely chopped
- 1 pound shrimp, peeled and deveined
- 1 pound chorizo sausage, casings removed and crumbled
How To Make Spanish Paella
Combine olive oil, paprika, oregano, salt, and pepper in a glass bowl to make the marinade.
Prepare the paella: Add chicken to the marinade, stirring to coat. Cover and refrigerate until ready to use.
Heat 2 tablespoons of olive oil in a large skillet or paella pan over medium heat. Stir in garlic and crushed red pepper flakes, then add rice. Cook and stir until the rice is well coated with oil, about 3 minutes.
Add saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Stir well to combine and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.
While the rice is cooking, heat olive oil in a separate skillet over medium heat. Add the marinated chicken and cook for 3 minutes. Stir in chopped onion and cook until translucent, about 5 minutes.
Add chopped bell pepper and crumbled sausage. Cook and stir, breaking up the sausage with a spatula, for 5 minutes. Add shrimp and cook, stirring occasionally, until shrimp are bright pink on the outside and opaque throughout, about 2 minutes.
Spread the cooked rice mixture onto a serving platter. Arrange the cooked chicken, sausage, and shrimp mixture on top.
