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This Spanish one pot wonder is both flavorful and nutritious


Servings: 4-6

1 cup chicken breast or thigh
1 cup shrimp
1 cup sausage (chorizo preferred)
1 cup frozen peas
1 red pepper
2 tsp chilli flakes
1 tsp oregano
1 tsp thyme
2 tsp paprika
1/4 tsp saffron or 1/2 tsp turmeric powder
2 tomatoes
2-3 tbsp olive or vegetable oil
1 medium onion
3-4 cloves garlic
1 bay leaf
1 lemon, zested
2 cups medium or long grain rice, uncooked
4 cups chicken broth
2-3 stalks green onion
1/4 cup parsley
salt/pepper to taste


Dice all vegetables.
Cut chicken and sausage into chunky bite sizes
Fry onion and garlic in olive oil until slightly brown.
Add chilli flakes, thyme, bay leaf and lemon zest and fry until fragrant
Add chicken, and remove when tender but cooked. Remove from heat and set aside
Add shrimp and remove from heat when just cooked. Set aside.
Add sausage and remove from heat when cooked. Set aside.
Add diced tomatoes and fry until saucy.
Add paprika, saffron, oregano, salt/pepper and any remaining spices.
Add frozen peas and red pepper
Add rice and stir until well mixed.
Add chicken broth into rice mixture and allow to simmer for 15 minutes covered.
Once liquid is absorbed, continue to simmer under low heat UNcovered for another 15 minutes.
For the last 5-10 minutes, add cooked chicken, shrimp, sausage and green onion.
Cut lemons into wedges and garnish.
Garnish with parsley as well.
**If you don’t have a paella pan, you may use a cast iron pan or any wide shallow pan