PAELLA - EASY & DELICIOUS

Steps:

• Note: If starting with raw chicken, use only breast meat as dark meat will not have time to completly cook. If using chorizo, cook in a side skillet.
• Rinse frozen shrimp to release any built up ice and set aside in colander.
• In large 5 qt skillet or saute pan, add olive oil and heat on medium-low.
• When well heated, add garlic and cook 2-3 minutes.
• Add chicken, cook 3-4 minutes, stirring frequently.
• Add onion, red bell pepper and cook until veggies are tender and chicken is no longer pink. Veggies should have cooked down making a thick garlic olive oil sauce.
• Add rice, stir frequently while toasting rice, about 4-5 minutes.
• Sprinkle oregano, turmeric (saffron), lemon zest, paprika, crushed red pepper flakes over chicklen mixture and fold in seasoning.
• Add bayleaf, chicken stock, pre-cooked sausage/pork/ham, stirring until seasoning is well distributed.
• Add roma tomatoes, folding in lightly.
• Cover with lid and simmer for 15 minutes on med-low.
• Taste test for salt & pepper and add if needed.
• Add green peas & parsley, folding in, recover with lid and simmer 5 minutes. (Add more stock or water if needed, but recipe should be fine).
• Fold in pre-cooked shrimp, cover, and allow to simmer 5-7 minutes until heated through.
• Remove bayleaf and throw away.
• Serve hot directrly from pan or large pasta serving dish.