The Best Easy Paella

March 11, 2014

They say that Paella is the national dish of Spain. The word Paella is derived from the Old French, paelle, which means pan. The history of the dish goes back to the Moorish influence in Spain. During the 15th century rice became a staple and the people of the Valencia region would make casseroles with rice and fish. After that, they would combine the rice with beans, vegetables and dried cod. Today many other ingredients are added to Paella, such as chicken, seafood, chorizo sausages or just ve

2 lbs. large shrimp, peeled and deveined
2 lb. skinless, boneless chicken breasts, cut into chunks
1 lb. Chorizo sausage, casing removed, sliced into ¼ inch slices
? cup extra virgin olive oil (divided)
1 tbsp. good paprika (try to use Spanish, if you have it. I used Hungarian which will work just as well.
1 cup frozen green peas, thawed
6 cloves of garlic, minced
2 tsp. dried oregano
1 large Spanish onion, chopped
1 large red pepper, chopped
2 cups rice
4 cups chicken broth
2-3 saffron threads
1 bay leaf
½ tsp. red pepper flakes (optional)
Salt and pepper, to taste

In a large glass bowl or measuring cup add about 2 tbsp. of the olive oil, paprika, oregano, salt and pepper. Mix well. Add the chicken to a large Ziploc bag and pour in the marinade. Massage the chicken so...
See the full directions on my site

Nutritions

Calories
537

Sodium
826mg
34% DV

Fat
32g
49% DV

Protein
28g
56% DV

Carbs
7g
2% DV

Fiber
3g
15% DV