Easy Paella
2 T. OLIVE MILL Spanish Castile or Hoji Blanca extra virgin olive oil
1 T. paprika
2 t. oregano
Salt and pepper to taste
2 lbs. skinless, boneless chicken breasts, cut into 2″ pieces
2 T. OLIVE MILL Spanish Castile or Hoji Blanca extra virgin olive oil
3 cloves garlic, crushed
1 t. crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch OLIVE MILL saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 T. OLIVE MILL Spanish Castile or Hoji Blanca extra virgin olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 lb. chorizo sausage, casings removed and crumbled
1 lb. shrimp, peeled and deveined
In a medium bowl, mix together 2 T. olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover and refrigerate. Heat 2 T. 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 Simmer 20 minutes. Meanwhile, heat 2 T. 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. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
