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· 2 Tablespoons olive oil

· 1 Tablespoon smoked paprika

· 2 teaspoons Mexican oregano

· ½ teaspoon each of Salt & Pepper

For the Paella:

· 2 lbs. boneless skinless chicken breast cut into 2 inch pieces

· 2 Tablespoons olive oil

· 3 cloves garlic, crushed

· 1 teaspoon crushed red pepper flakes

· 2 cups uncooked white rice

· 1 small pinch saffron threads (about 9 threads)

· 1 bay leaf

· 1 Tablespoon Parsley

· 4 cups chicken stock

· 2 lemons, zested

· 1 medium onion, chopped

· 1 red bell pepper, coarsely chopped

· 1 lb shrimp, uncooked, peeled and deveined

· 1 lb chorizos sausage, crumbled


  • Mix olive oil, paprika, oregano, salt, and pepper for marinade in a glass bowl.

  • Add chicken and stir to coat. Cover and refrigerate until needed.

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in garlic and pepper flakes, then stir in rice. Cook and stir until rice is coated with oil, about 3 minutes.

  • Add saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Stir until well combined and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.

  • While the rice is cooking, heat olive oil in a separate skillet over medium heat. Stir in marinated chicken and cook for 3 minutes. Add onion and cook until translucent, about 5 minutes.

  • Add bell pepper and sausage; cook and stir, breaking sausage up with a spatula, for 5 minutes. Add shrimp; cook and stir until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.

  • To serve, place rice in a serving bowl and top with the meat mix


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