Marinade:
· 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
Directions:
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