Paella

Classic Spanish Paella with a few extra's (peas, diced tomatoes). Love this dish!

• Ready In: 1 hr
• Serves: 6

Ingredients

• 6  tablespoons olive oil, divided
• 2 1⁄4 teaspoons paprika
• 1 1⁄2 teaspoons dried oregano
• 1  dash  salt and black pepper (to taste)
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon  creole seasoning (optional)
• 3⁄4 pinch saffron threads or 1⁄4 teaspoon turmeric
• 1  bay leaf
• 1⁄2 cup flat-leaf Italian parsley, chopped
• 3  cups  chicken stock
• 1  lemon, zested
• 2 1⁄4 garlic cloves, crushed
• 1 1⁄2 cups  uncooked  short-grain white rice
• 3⁄4 teaspoon crushed red pepper flakes
• 3⁄4 Spanish onion, chopped
• 3⁄4 red bell pepper, coarsely chopped
• 3⁄4 lb chorizo sausage, sliced
• 3⁄4 lb shrimp, peeled and deveined
• 0.5 (16 ounce) can diced tomatoes (with 1/2 can juice too)
• 3⁄4 cup  frozen peas
• 1 1⁄2 lbs boneless skinless chicken breasts, cut into 2 inch pieces

Directions

1. In a medium bowl, mix together 2 tablespoons olive oil, paprika (I use 1/4 tsp smoked paprika and 2 tsp regular), oregano, salt and pepper. Stir in chicken pieces to coat. Cover and refrigerate.
2. Heat 2 tablespoons olive oil in a large skilled 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 or turmeric, bay leaf, parsley, chicken stock, garlic powder, creole seasoning 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, peas, tomatoes/juice; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
4. Spread over rice in a serving bowl.