Easy Paella

Tonight,  I’m going to my favorite restaurant in all of Greater Boston, Dali. It is a tapas restaurant that is as good if not better than any of the ones I went to in Spain. (Oh, and that reminds me, I want to archive my culinary trips on this blog. I guess I will do Spain first!) The rice portion is the same as my recipe for Spanish rice. I make this all the time!

  • 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

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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