Paella

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 2 teaspoons oregano
  • Salt and pepper
  • 1 1/2 pounds chicken, cut into 1 inch pieces
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes
  • 2 cups uncooked saffron rice
  • 1 cup chopped parsley
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 10 ounces to 1 pound smoked sausage, cubed
  • 3/4 to 1 pound of shrimp, peeled and deveined

Directions

  • Step 1:

    In a medium bowl combine first 5 ingredients, toss to coat well, and refrigerate for several hours.

  • Step 2:

    Heat 2 tablespoons olive oil in a large skillet, then stir in garlic, pepper flakes and rice. Cook over medium heat, coating rice, for about 3 minutes.

  • Step 3:

    Stir in parsley and chicken broth, bring to a boil, cover and reduce heat to medium-low. Simmer, stirring occasionally, for about 20 minutes.

  • Step 4:

    In another large skillet, heat 2 tablespoons olive oil. Stir in marinated chicken and onion, and cook 5-7 minutes.

  • Step 5:

    Stir in sausage and bell pepper, and cook 5 minutes until chicken is done.

  • Step 6:

    Stir in shrimp and stir to coat, cook until shrimp is no longer pink. Add to rice mixture and serve. Serves 5-6.