Classic Paella Recipe
- 2 pounds boneless, skinless chicken thighs, cut into 2 inch pieces
- 4 tablespoons olive oil, divided
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- salt
- freshly ground black pepper
- 12 ounces chorizo sausage, cut into 1/2 inch thick pieces
- 1 large onion, diced
- 1 red bell pepper, seeded and diced
- 4 cloves garlic, minced
- 2 bay leaves
- 1/8 teaspoon red pepper flakes
- 1 pinch saffron threads
- 2 cups short grain rice
- 1 quart chicken broth
- 1 pound shrimp, peeled and deveined
- 2 lemons, zested
- 1/2 cup chopped fresh parsley leaves
- In a medium bowl, mix together chicken pieces, 2 tablespoons oil, paprika, oregano, salt and pepper; set aside.
- Heat a large, deep pan over medium-high heat. Add chicken to hot skillet and cook until well browned and cooked through, about 6 to 8 minutes. Remove from pan and set aside.
- Heat remaining 2 tablespoons oil in the pan over medium-high heat. Stir in sausage, onion and bell pepper; cook until tender, about 5 to 7 minutes. Add garlic, bay leaves, pepper flakes, saffron and rice; cook until well coated with the oil. Add chicken broth; cover and bring to a boil. Reduce heat to low and simmer until almost all of the liquid is absorbed, about 15 to 20 minutes. Stir in cooked chicken, shrimp, lemon zest, and parsley; cover and continue to cook until shrimp are pink, about 5 to 7 minutes longer. Stir well and serve.
