Paella

Name: Paella
Cuisine: Indian
Ingredients: 2 tbsp olive oil; 1 tbsp paprika; 2 tbsp dried oregano; to taste salt and black pepper; 150 g skinless, chicken breasts, cut into 2 inch piece; 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 leaf parsley, chopped; 4 cup chicken stock; 2 lemons, zested; 2 tbsp olive oil; 1 Spanish onion, chopped; 1 red bell pepper, coarsely chopped; 100 g sausage, casings removed; 100 g shrimp; 1 cup blanched peas

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Ingredients

2 tbspolive oil
1 tbsppaprika
2 tbspdried oregano
to tastesalt and black pepper
150 gskinless, chicken breasts, cut into 2 inch piece
3 clovesgarlic, crushed
1 teaspooncrushed red pepper flakes
2 cupsuncooked short-grain white rice
1 pinchsaffron threads
1bay leaf
1/2 bunchleaf parsley, chopped
4 cupchicken stock
2lemons, zested
2 tbspolive oil
1Spanish onion, chopped
1red bell pepper, coarsely chopped
100 gsausage, casings removed
100 gshrimp
1 cupblanched peas

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Steps

1

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.
2

Heat 2 tablespoons olive oil in a large paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil for 3-4 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.
3

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.
4

Spread rice mixture onto a serving tray. Top with meat and seafood mixture and green peas.