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Easy Paella

SUBMITTED BY: mls PHOTO BY: docswife

"An easy to make paella using chorizo, chicken, and shrimp."

RECIPE RATING:

Read Reviews (96)

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PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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 short-grain white 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

DIRECTIONS

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.
Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

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REVIEWS

Reviewed on Jan. 5, 2007 by Kathi Corl Browne

A great crowd pleaser. SOME SUGGESTIONS: For a more authentic paella, used smoked paprika... MORE

Reviewed on Jan. 9, 2006 by LINDA MCLEAN

Great Paella "Corrorian"! Paella, no matter how you make it, is always a bit time consuming... MORE

Reviewed on Dec. 16, 2005 by LIGHTENING1

I loved this Paella. Added 16 oz can diced tomatoes and left out the lemon zest. Removed the... MORE

Reviewed on May 30, 2005 by Mark P

Decent. My main complaints are (i) because of cooking in separate dishes, the rice and... MORE

Reviewed on Nov. 7, 2005 by Sara

I made this even easier by using prepackaged saffron rice instead of making my own. I... MORE

Reviewed on Jan. 28, 2007 by AUTUMN609

Yummy! I cooked all of the "meats" in my wok since its my biggest pan, which worked out well.... MORE

Reviewed on Jun. 4, 2005 by VAAGEN

FABULOUS! I substituted Sazon Seasoning for the Saffron and Bay Leaf, and used instant rice. ... MORE

Reviewed on Dec. 15, 2007 by AngelaSpencer

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

AngelaSpencer
Dec. 15, 2007

I've now made this recipe several times, and each time, I've done something different, but its always tasted fantastic. My changes: instead of using shellfish (due to allergy), I fried fish separately, then cut it into strips, and added it to the meat. Also, I didn't use red pepper flakes and I'm glad I didn't, because either the smoked paprika or the chorizo gave the meat mix lots of spice. I also cheated with the lemon zest. Since its not my favorite thing to do, I used McCormick's "California Lemon Peel". Also, a lot of reviewers have complained about the cost of saffron (which is $10-13/gram), but I've found that Mexican Saffron-- aka "safflower" is a highly acceptable substitute. It makes a VERY good saffron rice, it's only $1 for a quarter ounce, and you don't have to feel guilty about adding lots. I've made it with both the Spanish/Moroccan saffron as well as Mexican saffron, and prefer the Mexican because it is quite good, easy to find, and doesn't break the bank.-- Basically, the difference in taste doesn't justify the money and time spent to acquire Spanish saffron. Those were my main changes, everything else has always been little; the recipe is forgiving enough to come out great, almost no matter what.

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4 users found this review helpful

I've now made this recipe several times, and each time, I've done something different, but its... MORE

Reviewed on Aug. 11, 2007 by Glenn Lee

I used chicken thighs, one per person, instead of pieces. I doubled the saffron and also... MORE

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