Easy Paella

Serves Six to Eight

Marinade Ingredients:

• 2 Tbsp olive oil (30 ml)
• 1 Tbsp paprika (15 ml)
• 2 tsp dried oregano (10 ml)
• salt & pepper to taste
• 2 lbs skinless, boneless chicken breasts, cut into 1 inch pieces

Paella Ingredients:

• 2 Tbsp olive oil (30 ml)
• 1 Spanish onion, chopped
• 1 lb uncooked sausage, casings removed and crumbled
• 3 cloves garlic, crushed
• 1 red pepper, chopped coarsely
• 1 bay leaf
• 2 lemons, zested
• 1 pinch saffron threads
• 2 cups bombs or short grain rice (480 ml)
• 1 quart hot chicken stock (.946 L)
• 1/2 bunch Italian flat leaf parsley
• 1 lb. shrimp, uncooked (556 g)

Directions:

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 onion and cook to 15 min. Add sausage and garlic and saute for 8 minutes. Add red pepper and bay leaf.
3. Add sliced chicken marinade and sauté until slightly coloured, about 8 minutes.
4. Add bay leaf, lemon zest, saffron and sauté for 4 minutes.
5. Add rice and stir to coat rice, about 5 min.
6. Add preheated chicken stock and bring to a boil.
7. Stir in parsley and shrimp, turning until both sides are pink.
8. Optionally, finish in 350F oven for 30 min or on stovetop.