Easy Paella

Ingredients:

• 2 Tbs olive oil
• 1-1/2 tsp paprika
• 1 tsp dried oregano
• salt and black pepper to taste
• 1 pound skinless, boneless chicken breasts, cut into 2 inch pieces
•  
• 1 Tbs olive oil, divided
• 1-1/2 cloves garlic, crushed
• 1/4 tsp crushed red pepper flakes

• 1 cup uncooked short-grain white rice

• 1/2 pinch saffron threads
• 1 bay leaf
• 1/4 bunch Italian flat leaf parsley, chopped
• 2 cups chicken stock
• 1/2 tsp lemon, zest
•  
• 1 Tbs olive oil
• 1/2 Spanish onion, chopped
• 1/2 red bell pepper, coarsely chopped
• 1/2 pound chorizo sausage, casings removed and crumbled
• 1/2 pound shrimp, peeled and deveined  (optional - David doesn't like shrimp)

Directions:

1. 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.

2. Heat 2 tablespoons olive oil in a 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.

3. 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.

4. Gently combine the meat and seafood into the rice and serve with crusty bread - makes 4 servings.