Easy Paella

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Easy Paella

Prep 30 m

Cook 30 m

Ready In 60 m

8 Servings

736 Calories


"An easy to make paella using chorizo, chicken, and shrimp."

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  1. 2 tablespoons olive oil

  2. 1 tablespoon paprika

  3. 2 teaspoons dried oregano

  4. salt and black pepper to taste

  5. 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces

  6. 2 tablespoons olive oil, divided

  7. 3 cloves garlic, crushed

  8. 1 teaspoon crushed red pepper flakes

  9. 2 cups uncooked short-grain white rice

  10. 1 pinch saffron threads

  11. 1 bay leaf

  12. 1/2 bunch Italian flat leaf parsley, chopped

  13. 1 quart chicken stock

  14. 2 lemons, zested

  15. 2 tablespoons olive oil

  16. 1 Spanish onion, chopped

  17. 1 red bell pepper, coarsely chopped

  18. 1 pound chorizo sausage, casings removed and crumbled

  19. 1 pound shrimp, peeled and deveined


  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 skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 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.

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