Ingredients
Marinade:
-
2 tablespoons olive oil
-
1 tablespoon ground paprika
-
2 teaspoons dried oregano
-
salt and ground black pepper to taste
Paella:
-
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 large bay leaf
-
½ bunch Italian flat leaf parsley, chopped
-
1 quart chicken stock
-
2 medium lemons, zested
-
2 tablespoons olive oil
-
1 medium Spanish onion, chopped
-
1 medium red bell pepper, coarsely chopped
-
1 pound shrimp, peeled and deveined
-
1 pound chorizo sausage, casings removed and crumbled
Directions
-
Gather the ingredients.
-
Mix olive oil, paprika, oregano, salt, and pepper for marinade in a glass bowl.
-
Begin paella: Add chicken and stir to coat. Cover and refrigerate until needed.
![seasoned raw chicken in a clear bowl]()
-
Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic and pepper flakes, then stir in rice. Cook and stir until rice is coated with oil, about 3 minutes.
![pan with rice and chopped herbs cooking]()
-
Add saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Stir until well combined and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.
![Pan with cooked rice and herbs]()
-
While the rice is cooking, heat olive oil in a separate skillet over medium heat. Stir in marinated chicken and cook for 3 minutes. Add onion and cook until translucent, about 5 minutes.
-
Add bell pepper and sausage; cook and stir, breaking sausage up with a spatula, for 5 minutes. Add shrimp; cook and stir until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
![One pan with cooked shrimp and chicken, another pan with rice]()
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
-
Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
![a mid angle close up view of easy paella with chicken, chorizo, and shrimp in a large skillet ready to serve.]()
DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts (per serving)
| 736 | Calories |
| 35g | Fat |
| 46g | Carbs |
| 56g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 736 | |
| % Daily Value * | |
| Total Fat 35g | 45% |
| Saturated Fat 10g | 52% |
| Cholesterol 203mg | 68% |
| Sodium 1204mg | 52% |
| Total Carbohydrate 46g | 17% |
| Dietary Fiber 3g | 10% |
| Total Sugars 2g | |
| Protein 56g | 111% |
| Vitamin C 31mg | 34% |
| Calcium 73mg | 6% |
| Iron 6mg | 34% |
| Potassium 778mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
