Lemon Zested Paella

Paella is a classic Spanish dish with three proteins; chicken, pork (Chorizo sausage), and shrimp. It’s a bit involved to make and it feeds a lot, but it also stores well and makes a great leftover. Traditionally paella is made in a special pan that is wide with a shallow depth, but any large skillet will work. This recipe calls for marinating the chicken, so it’s best if you start the night before serving.

Ingredients

  • 2 lb Chicken – boneless and skinless – thigh or breast – cut into 1″ cubes
  • 1 lb Chorizo sausage – casing removed
  • 1 lb Shrimp, peeled, deveined and thawed
  • 32 oz Chicken stock
  • 2 cups short grain Rice
  • 2 Lemons – zested (can also try lime for a Southwest flare)
  • 1 Red Bell Pepper – coarsely diced
  • 1 Onion – diced
  • 3 Garlic cloves – minced
  • 1 tsp red pepper flakes – crushed
  • 4 TBL Olive oil – divided
  • 0.5 Bunch of Italian Parsley – chopped
  • 1 Bay Leaf
  • 1 pinch of Saffron threads – soaked in 2 TBL boiling water
  • Chicken Marinade
    • 2 TBL Olive Oil
    • 2 TBL Red Chile powder
    • 2 tsp dried Oregano
    • Kosher salt and pepper to taste

Process

  1. Mise en Place – measure and prepare your ingredients prior to starting.
  2. Mix marinade ingredients, add chicken and coat. Place in fridge overnight.
  3. Make Rice
    1. Heat large sauce pan on Med, add 2 TBL olive oil and let warm. Add garlic and pepper flakes.
    2. Add rice and stir until coated. Cook until slightly toasted (~3 mins).
    3. Add chicken stock, bay leaf, parsley, saffron, and lemon zest.
    4. Bring to a boil, cover and simmer for ~20 mins.
  4. While rice is cooking heat large skillet on Med, add 2 TBL olive oil and let warm.
  5. Add chicken and cook for ~3 mins.
  6. Add onion and cook until translucent (~5 mins).
  7. Add bell pepper and Chorizo and cook for ~5 mins.
  8. Add Shrimp and cook ~2 mins (until shrimp is bright pink).
  9. Serve: spread rice into large serving try and top with meat mixture.
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