Easy Paella

Recipe View Gather all of your ingredients for a seamless cooking experience. (5 minutes)

Recipe View In a glass bowl, whisk together 2 tablespoons of olive oil, paprika, oregano, salt, and pepper. This aromatic blend will form the base of your chicken marinade. (5 minutes)

Recipe View Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to fully penetrate the meat. (30 minutes - 2 hours)

Recipe View In a large skillet or paella pan, heat 2 tablespoons of olive oil over medium heat. Add the crushed garlic and red pepper flakes, stirring until fragrant. Stir in the rice and cook, stirring constantly, until the grains are lightly coated with oil, about 3 minutes. (8 minutes)

Recipe View Introduce the saffron threads, bay leaf, parsley, chicken stock, and lemon zest to the rice. Stir until well combined and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 20 minutes, or until the rice is tender and has absorbed most of the liquid. (25 minutes)

Recipe View While the rice is simmering, heat the remaining 2 tablespoons of olive oil in a separate skillet over medium heat. Add the marinated chicken and cook for 3 minutes, browning it on all sides. Add the chopped onion and cook until translucent, about 5 minutes. (8 minutes)

Recipe View Incorporate the bell pepper and crumbled chorizo into the skillet. Cook and stir, breaking up the sausage with a spatula, for 5 minutes, allowing the flavors to meld. Add the shrimp and cook, stirring, until they turn bright pink and the meat is opaque, about 2 minutes. (7 minutes)

Recipe View Once the rice is cooked, gently spread it onto a large serving tray or platter. Top with the flavorful meat and seafood mixture, arranging it artfully. (5 minutes)

Recipe View Garnish with fresh parsley and lemon wedges (optional). Serve immediately and savor the taste of Spain! (2 minutes)