Easy Paella (2024)

Ingredients

Marinade:

• 2 tablespoons olive oil

• 1 tablespoon ground paprika

• 2 teaspoons dried oregano

• salt and ground black pepper to taste

Paella:

• 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 large bay leaf

• ½ bunch Italian flat leaf parsley, chopped

• 1 quart chicken stock

  See Also

  Paella with Prawns, Chorizo and Veggies (GF, DF)

• 2 medium lemons, zested

• 2 tablespoons olive oil

• 1 medium Spanish onion, chopped

• 1 medium red bell pepper, coarsely chopped

• 1 pound shrimp, peeled and deveined

• 1 pound chorizo sausage, casings removed and crumbled

1. Mix olive oil, paprika, oregano, salt, and pepper for marinade in a glass bowl.

2. Begin paella: Add chicken and stir to coat. Cover and refrigerate until needed.

   

3. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic and pepper flakes, then stir in rice. Cook and stir until rice is coated with oil, about 3 minutes.

   

4. Add saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Stir until well combined and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.

   

5. While the rice is cooking, heat olive oil in a separate skillet over medium heat. Stir in marinated chicken and cook for 3 minutes. Add onion and cook until translucent, about 5 minutes.

6. Add bell pepper and sausage; cook and stir, breaking sausage up with a spatula, for 5 minutes. Add shrimp; cook and stir until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.

   

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

   

Nutrition Facts (per serving)