Recipe Date: March 16, 2016
Cook Time: 60 Minutes
Difficulty: Medium
Measurements: Imperial (US)


  • 2 tbsps Olive Oil
  • 1 tbsp Paprika
  • 2 tsps Dried Oregano
  • Salt and Black pepper to taste
  • 2 lbs Skinless, boneless chicken breasts cut into pieces
  • 2 tbsps olive oil, divided
  • 3 cloves garlic, crushed
  • 1 tsp crushed red pepper flakes
  • 2 cups uncooked short-grain white rice
  • 1 pinch saffron threads
  • 1 bay leaf
  • 1/2 bunch Italian flat leaf parsley, chopped
  • 1 quart chicken stock
  • 2 lemons, zested
  • 2 tbsps olive oil
  • 1 Spanish onion, chopped
  • 1 red bell pepper, coarsely chopped
  • 1 lb chorizo sausage, casings removed and crumbled
  • 1 lb shrimp, peeled and deveined


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.