Easy Paella Recipe

Ingredients

• 3 cloves garlic, crushed
• 2 lemons, zested
• 1 red bell pepper, coarsely chopped
• 1 Spanish onion, chopped
• 1 bay leaf
• ½ bunch Italian flat leaf parsley, chopped

• 2 lb skinless, boneless chicken breasts, cut into 2" pieces
• 1 lb chorizo sausage, casings removed and crumbled
• 1 lb shrimp, peeled and deveined
• 2 cups uncooked short-grain white rice
• 4 tbsp. olive oil

• 2 tbsp. olive oil, divided
• 1 tbsp. paprika
• 2 tsp. dried oregano
• 1 tsp. crushed red pepper flakes
• 1 pinch saffron threads
• Salt and black pepper to taste

Process
Take a medium-sized bowl and add 2 tablespoons of olive oil, salt, paprika, pepper, and oregano to it. Mix the ingredients well and then add in chicken pieces. Coat well and then refrigerate. Meanwhile, heat 1 tablespoons of olive oil in a paella pan or a large skillet over medium heat. Add rice, garlic, and red pepper flakes, cook for about 3 minutes while stirring frequently to coat rice with oil.

After 3 minutes, add in bay leaf, lemon zest, saffron threads, chicken stock, and parsley. Bring to a boil and then reduce the heat to low. Simmer for about 20 minutes. Till the chicken stock mixture is heating, heat olive oil in another skillet over medium heat.

When the oil heats, stir in onion and chicken, cook for about 5 minutes, and then add in onion and marinated chicken. Cook for 5 more minutes. Now add sausage and bell pepper, cook again for 5 minutes, and in the end, add shrimp.

Cook until the shrimp turns pink on both sides. While serving, first spread rice on a serving plate and top it with seafood mixture and meat.

Ingredients

• 2 garlic cloves, crushed
• 1 small red chili, seeds removed, finely chopped
• 1 chorizo sausage, chopped
• 1 onion, finely chopped

• 1 red capsicum, chopped
• 1 cup basmati rice
• 500 g chicken breast fillets (preferably with skin), cut into bite-sized pieces
• 425 g can chopped tomatoes, drained
• 425 g can cannellini beans, rinsed, drained
• 250 g cooked prawns, peeled
• 100 g baby green beans, topped, blanched and refreshed in cold water
• 2 cups (500 mL) chicken stock

• 2 tbsp. chopped coriander leaves
• 1 tbsp. olive oil
• 1 tsp. ground turmeric
• Lemon wedges, to serve

Process
Take a medium-sized skillet and heat oil in it over medium heat. Stir in chicken fillets in batches and cook each batch for 3 - 4 minutes or until they turn golden. When thoroughly done, place over paper towels to drain the excessive oil. Now add sausage and onion to the pan and cook for about 1 - 2 minutes until the sausage is crisp. Then add in turmeric and rice and cook for about 2 minutes.

Add tomatoes, garlic, capsicum, stock, and chili. Bring to boil, reduce the heat to medium-low, and cook for about 15 minutes while stirring occasionally until all the liquid has been absorbed. Add the chicken to the pan along with prawns, green beans, and cannellini beans. Toss and cook for 1 minute. Add coriander and serve immediately. Garnish with a lemon wedge.

Ingredients

• 6 cloves minced garlic
• 2 red bell peppers, cored and sliced into ½" strips
• 2 lemons, cut into wedges
• 1 10-oz. package frozen peas

• 1½ lb cooked lobster meat
• 1 lb kielbasa, sliced ¼" to ½" thick
• 5 cups good chicken stock, preferably homemade
• 2 cups white basmati rice
• 1½ cups chopped yellow onion (2 onions)
• ⅓ cup licorice-flavored liqueur
• ¼ cup good olive oil
• 1 tbsp. minced fresh flat-leaf parsley leaves

• 1 tbsp. kosher salt
• 1 tsp. freshly ground black pepper
• ½ tsp. saffron threads, crushed
• ¼ tsp. crushed red pepper flakes

Process
Firstly, preheat the oven to 425ºF. Heat oil in a big ovenproof Dutch oven. Add onions to it and cook for about 5 minutes over medium-low heat, stirring occasionally. After 5 minutes, stir in bell peppers. Cover and cook for 5 minutes. When the peppers are done, lower the heat and add in garlic. Cook for 1 minute and then add chicken stock, red pepper flakes, rice, saffron, pepper, and salt. Bring the mixture to a boil.

As the mixture starts boiling, cover the pot and place it in the oven. Cook for about 15 minutes. Stir the rice with a wooden spoon and return to the oven and cook uncovered for about 10 - 15 minutes or until the rice is fully cooked.

When done, transfer the rice to the stove top and stir in licorice-flavored liqueur. Cook for just a minute. Remove from heat, add in peas, lobster, and kielbasa. Cover the rice and allow to steam for 10 minutes. After 10 minutes, garnish with parsley and lemon wedges. Serve hot.