This easy-to-make recipe provides a taste of Spanish cuisine, and serves 6 to 8. Try it with Sauvignon Blanc, Pinot Gris/Pinot Grigio, Red Blends or Syrah.
PAELLA
Ingredients
* 2 tablespoons olive oil
* 1 tablespoon paprika
* 2 teaspoons dried oregano
* Salt and black pepper to taste
* 2 lbs. 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
* 1/2 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 lb. chorizo sausage, casings removed and crumbled
* 1 lb. shrimp, peeled and deveined
Preparation
1. In a medium bowl, mix 2 tablespoons olive oil, paprika, oregano, 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.
3. 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.
4. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes.
5. Stir in bell pepper and sausage; cook 5 minutes.
6. Stir in shrimp and cook, turning the shrimp until both sides are pink.
7. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
