Effortless Spanish Rice Pilaf
Indulge in the delectable tastes of Spain by trying out our delightful recipe for "Easy Paella"! This vibrant and fragrant dish combines the goodness of succulent seafood, tender chicken, and saffron-infused rice. Experience the essence of Valencia without any hassle, as this straightforward and mouthwatering paella is suitable for cooks of all levels. Let your palate be transported to the sunny shores of Spain with each and every delicious mouthful!
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
Instructions
- In a glass bowl, combine olive oil, paprika, oregano, salt, and pepper to create a flavorful marinade.
- To begin preparing the paella, the cook should start by adding chicken to the dish and stirring it gently until it is evenly coated. Once coated, the mixture should be covered and refrigerated until it is needed later in the cooking process.
- In a large skillet or paella pan, heat 2 tablespoons of olive oil over medium heat. Begin by stirring in the garlic and pepper flakes, then proceed to mix in the rice. Continuously stir and cook until the rice is thoroughly coated with oil, which should take around 3 minutes.
- The mixture can be enhanced by adding saffron threads, a bay leaf, some parsley, chicken stock, and lemon zest. Thoroughly stir until everything is well combined, then bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and allow it to simmer for approximately 20 minutes.
- As the rice simmers, heat up some olive oil in a different skillet over medium heat. Proceed to mix in the marinated chicken and cook it for about 3 minutes. Next, add the onion and continue cooking until it becomes translucent, which usually takes around 5 minutes.
- The cook adds bell pepper and sausage to the pan and proceeds to stir, using a spatula to break up the sausage. This process continues for approximately 5 minutes. Next, the cook introduces shrimp into the mix, continuing to stir until the shrimp turn a vibrant pink on the outside and their flesh becomes opaque, which typically takes about 2 minutes.
- After preparing the rice mixture, smoothly spread it onto a serving tray. Then, generously layer it with a delightful combination of meat and seafood.