Easy Paella Recipe
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Easy Paella

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

Rating: This weblink has been rated 167 times with an average star rating of 4.7 Read Reviews (125)

Rate/Review | 4,800 people have saved this

Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
1 Hr

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Original Recipe Yield 8 servings
 

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 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

  1. 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.
  2. 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.
  3. 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.
  4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 736 | Total Fat: 35.1g | Cholesterol: 202mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2007 by Kathi Corl Browne 
A great crowd pleaser. SOME SUGGESTIONS: For a more authentic paella, used smoked paprika... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 30, 2005 by Mark P 
Decent. My main complaints are (i) because of cooking in separate dishes, the rice and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2007 by AngelaSpencer 
I've now made this recipe several times, and each time, I've done something different, but its... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2005 by Sara 
I made this even easier by using prepackaged saffron rice instead of making my own. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2007 by filetofyak 
First class keeper!! Used Saffron rice,and followed the directions. Looking forward to making... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 4, 2005 by VAAGEN 
FABULOUS! I substituted Sazon Seasoning for the Saffron and Bay Leaf, and used instant rice. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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

 
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