Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Easy Paella

SUBMITTED BY: mls PHOTO BY: docswife

"An easy to make paella using chorizo, chicken, and shrimp."

RECIPE RATING:

Read Reviews (95)

Review/Rate This Recipe

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon 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 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

DIRECTIONS

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.

ADVERTISE WITH US

REVIEWS

Reviewed on Jan. 5, 2007 by Kathi Corl Browne

A great crowd pleaser. SOME SUGGESTIONS: For a more authentic paella, used smoked paprika... MORE

Reviewed on Jan. 9, 2006 by LINDA MCLEAN

Great Paella "Corrorian"! Paella, no matter how you make it, is always a bit time consuming... MORE

Reviewed on Dec. 16, 2005 by LIGHTENING1

I loved this Paella. Added 16 oz can diced tomatoes and left out the lemon zest. Removed the... MORE

Reviewed on May 30, 2005 by Mark P

Decent. My main complaints are (i) because of cooking in separate dishes, the rice and... MORE

Reviewed on Nov. 7, 2005 by Sara

I made this even easier by using prepackaged saffron rice instead of making my own. I... MORE

Reviewed on Jan. 28, 2007 by AUTUMN609

Yummy! I cooked all of the "meats" in my wok since its my biggest pan, which worked out well.... MORE

Reviewed on Jun. 4, 2005 by VAAGEN

FABULOUS! I substituted Sazon Seasoning for the Saffron and Bay Leaf, and used instant rice. ... MORE

Reviewed on Dec. 15, 2007 by AngelaSpencer

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

AngelaSpencer
Dec. 15, 2007

I've now made this recipe several times, and each time, I've done something different, but its always tasted fantastic. My changes: instead of using shellfish (due to allergy), I fried fish separately, then cut it into strips, and added it to the meat. Also, I didn't use red pepper flakes and I'm glad I didn't, because either the smoked paprika or the chorizo gave the meat mix lots of spice. I also cheated with the lemon zest. Since its not my favorite thing to do, I used McCormick's "California Lemon Peel". Also, a lot of reviewers have complained about the cost of saffron (which is $10-13/gram), but I've found that Mexican Saffron-- aka "safflower" is a highly acceptable substitute. It makes a VERY good saffron rice, it's only $1 for a quarter ounce, and you don't have to feel guilty about adding lots. I've made it with both the Spanish/Moroccan saffron as well as Mexican saffron, and prefer the Mexican because it is quite good, easy to find, and doesn't break the bank.-- Basically, the difference in taste doesn't justify the money and time spent to acquire Spanish saffron. Those were my main changes, everything else has always been little; the recipe is forgiving enough to come out great, almost no matter what.

Was this review helpful? [ YES ]
4 users found this review helpful

I've now made this recipe several times, and each time, I've done something different, but its... MORE

Reviewed on Aug. 11, 2007 by Glenn Lee

I used chicken thighs, one per person, instead of pieces. I doubled the saffron and also... MORE

Reviewed on Jan. 16, 2007 by filetofyak

First class keeper!! Used Saffron rice,and followed the directions. Looking forward to making... MORE

MORE MEMBER REVIEWS

ADVERTISE WITH US

RELATED PHOTOS FOR THIS RECIPE

POST A PHOTO MORE PHOTOS

View and vote for your favorite recipe photos...

User Name	Password

Remember me? Forgot password?