Ingredients
Scale
- 2 lbs chicken breast, cubed
- 1 lb shrimp, peeled and deveined
- 2 cups short-grain white rice
- 4 tbsp olive oil
- 3 garlic cloves, crushed
- 1 quart chicken stock
- 1 lemon, zest and juice
- Pinch of saffron threads
- ½ bunch parsley, chopped
- 1 red bell pepper, chopped
Instructions
- Marinate cubed chicken in chili powder, oregano, olive oil, salt, and pepper; set aside.
- In a large skillet or paella pan, heat 2 tbsp olive oil over medium heat. Sauté garlic and red pepper flakes until fragrant (about 30 seconds). Stir in rice and toast for another 3 minutes.
- Add chicken stock, lemon juice, saffron threads, and bay leaf; bring to a simmer. Cover and cook for approximately 20 minutes until rice absorbs most liquid.
- In another pan over medium heat with remaining olive oil, cook marinated chicken for about 3 minutes until browned. Stir in chicken sausage and red bell pepper; cook for another 5 minutes.
- Add shrimp to the mixture; cook until pink (about 3–5 minutes). Remove bay leaf from rice mixture.
- Stir in parsley and lemon zest into the rice; spread on a platter and top with meat mixture. Rest for about 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: One-pan cooking
- Cuisine: Spanish
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 470
- Sugar: 2g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 100mg