Paella

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Paella

1. 2 tablespoons olive oil1 
2. tablespoon paprika2 
3. teaspoons dried oregano
4. salt and black pepper to taste2 
5. pounds skinless, boneless chicken breasts, cut into 2 inch pieces
6. 2 tablespoons olive oil, divided
7. 3 cloves garlic, crushed
8. 1 teaspoon crushed red pepper flakes
9. 2 cups uncooked short-grain white rice
10. 1 pinch saffron threads
11. 1 bay leaf
12. 1/2 bunch Italian flat leaf parsley, chopped
13. 1 quart chicken stock
14. 2 lemons, zested
15. 2 tablespoons olive oil
16. 1 Spanish onion, chopped
17. 1 red bell pepper, coarsely chopped1 pound chorizo sausage, casings removed and crumbled
18. 1 pound shrimp, peeled and deveine.

• 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.