Mexican Paella

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INGREDIENTS

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

½ 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

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