Easy Paella

California's farmers are working hard to produce local, affordable food using smart water technology. Our world-class conservation efforts consistently make California one of the most water efficient food producers around. Another reason to be proud of California and to “Keep the State on Your Plate!”

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

Directions

1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper.
2. Stir in chicken pieces to coat.
3. Cover, and refrigerate.
4. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat.
5. Stir in garlic, red pepper flakes, and rice.
6. Cook, stirring, to coat rice with oil, about 3 minutes.
7. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest.
8. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
9. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat.
10. Stir in marinated chicken and onion; cook 5 minutes.
11. Stir in bell pepper and sausage; cook 5 minutes.
12. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
13. Spread rice mixture onto a serving tray.
14. Top with meat and seafood mixture.