Paella - Easy & Delicious

Name: Paella - Easy & Delicious
Ingredients: 4 tablespoons olive oil; 1 tablespoon garlic (more if preferred); 3/4 - 1 lb chicken breast, cut large bite size pieces; 1 large Spanish onion, diced; 1 red bell pepper, diced large bite sizes; 2 cups rice, short grain uncooked; 2 teaspoons oregano; 1 pinch turmeric or 1 pinch saffron; 2 lemons, zested (or 2 tsp dried lemon peel); 1 tablespoon paprika (Hungarian smoked preferred); 1 teaspoon crushed red pepper flakes; 1 bay leaf; 1 quart chicken stock (stock works best, chicken broth can be substituted); 3/4 - 1 lb pork or 3/4-1 lb ham, diced large bite size; 3 -4 roma tomatoes, chopped large bite size; 1 cup green peas, frozen; 1/2 bunch fresh Italian parsley, chopped (or 1 T dried parsley); 3/4 - 1 lb frozen cooked shrimp; salt & pepper

19 ingredients

16 steps

Ingredients

4 tablespoons olive oil
1 tablespoon garlic (more if preferred)
3/4 - 1 lb chicken breast, cut large bite size pieces
1 large Spanish onion, diced
1 red bell pepper, diced large bite sizes
2 cups rice, short grain uncooked
2 teaspoons oregano
1 pinch turmeric or 1 pinch saffron
2 lemons, zested (or 2 tsp dried lemon peel)
1 tablespoon paprika (Hungarian smoked preferred)
1 teaspoon crushed red pepper flakes
1 bay leaf
1 quart chicken stock (stock works best, chicken broth can be substituted)
3/4 - 1 lb pork or 3/4-1 lb ham, diced large bite size
3 -4 roma tomatoes, chopped large bite size
1 cup green peas, frozen
1/2 bunch fresh Italian parsley, chopped (or 1 T dried parsley)
3/4 - 1 lb frozen cooked shrimp
salt & pepper

Directions

1

Note: If starting with raw chicken, use only breast meat as dark meat will not have time to completly cook. If using chorizo, cook in a side skillet.
2

Rinse frozen shrimp to release any built up ice and set aside in colander.
3

In large 5 qt skillet or saute pan, add olive oil and heat on medium-low.
4

When well heated, add garlic and cook 2-3 minutes.
5

Add chicken, cook 3-4 minutes, stirring frequently.
6

Add onion, red bell pepper and cook until veggies are tender and chicken is no longer pink. Veggies should have cooked down making a thick garlic olive oil sauce.
7

Add rice, stir frequently while toasting rice, about 4-5 minutes.
8

Sprinkle oregano, turmeric (saffron), lemon zest, paprika, crushed red pepper flakes over chicklen mixture and fold in seasoning.
9

Add bayleaf, chicken stock, pre-cooked sausage/pork/ham, stirring until seasoning is well distributed.
10

Add roma tomatoes, folding in lightly.
11

Cover with lid and simmer for 15 minutes on med-low.
12

Taste test for salt & pepper and add if needed.
13

Add green peas & parsley, folding in, recover with lid and simmer 5 minutes. (Add more stock or water if needed, but recipe should be fine).
14

Fold in pre-cooked shrimp, cover, and allow to simmer 5-7 minutes until heated through.
15

Remove bayleaf and throw away.
16

Serve hot directrly from pan or large pasta serving dish.