PAELLa - EASY & DELICIOUS

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.