Mixed Paella

Ingredients

• Olive oil — 30 ml
• Garlic, crushed — 3 pcs
• Crushed red pepper flakes — 1 tsp
• Uncooked short-grain white rice — 2 cup
• Saffron threads — 1 pcs
• Bay leaf — 1 pcs
• Flat-leaf parsley, chopped — 0.5 pcs
• Chicken broth — 946 ml
• Lemon zest — 2 pcs

Steps

1. Gather the ingredients.
2. Heat 30 ml of olive oil in a large skillet or paella pan over medium heat. Stir in the garlic and red pepper flakes; add the rice and cook, stirring until the rice is coated with oil, about 3 minutes.
3. Add the saffron threads, bay leaf, chopped parsley, chicken broth, and lemon zest; stir, bring to a boil, reduce heat to medium-low, cover, and simmer for 20 minutes.
4. While the rice is cooking, prepare the chicken, chorizo, and shrimp mixture according to the included sub-recipe.
5. Spread the rice mixture onto a serving platter and top with the cooked meat and seafood mixture.
6. Serve hot and enjoy.

Chicken, Chorizo, and Shrimp Mixture

• Olive oil — 30 ml
• Ground paprika — 1 tbsp
• Dried oregano — 2 tsp
• Salt
• Ground black pepper
• Boneless, skinless chicken breasts, cut into 5 cm pieces — 907 g
• Olive oil — 30 ml
• Medium Spanish onion, chopped — 1 pcs
• Medium red bell pepper, chopped — 1 pcs
• Shrimp, peeled and deveined — 454 g
• Chorizo, casing removed and crumbled — 454 g

1. In a bowl, combine 30 ml of olive oil, paprika, oregano, salt, and pepper; add the chicken pieces and toss to coat. Cover and refrigerate until ready to use.
2. Heat 30 ml of olive oil in a separate skillet over medium heat. Stir in the marinated chicken and cook for 3 minutes; add the onion and cook until translucent, about 5 minutes.
3. Add the bell pepper and chorizo; cook and stir, breaking up the chorizo with a spatula, for 5 minutes. Stir in the shrimp and cook until pink on the outside and opaque throughout, about 2 minutes.