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“Classic Spanish Paella with a few extra's (peas, diced tomatoes). Love this dish!”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, mix together 2 tablespoons olive oil, paprika (I use 1/4 tsp smoked paprika and 2 tsp regular), oregano, salt and pepper. Stir in chicken pieces to coat. Cover and refrigerate.
  2. Heat 2 tablespoons olive oil in a large skilled 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 or turmeric, bay leaf, parsley, chicken stock, garlic powder, creole seasoning 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, peas, tomatoes/juice; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  4. Spread over rice in a serving bowl.

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