top of page
Search By Tag:
Related Posts:

August New Recipes: Paella

New recipes are coming this month and I could not be more excited to share these with you! For week four I made Paella. This was my first attempt at any sort of Paella and I am so proud of myself for trying. It wasn't the best Paella I've ever had, but all things considered, it was really good.

What You'll Need:

Chicken - 12 oz.

Soy Chorizo

Shrimp - 12 oz.

1 Cup White Rice

2 Cups Chicken Stock

1 Onion (Yellow or Spanish)

1 Red Bell Pepper

2 Lemons, zested

Olive Oil

3 Tbsp. Garlic

1 Tbsp. Paprika

2 Tsp. Oregano

1 Tsp. Red Pepper Flakes

1 Bay Leaf


Salt and Pepper


  1. In a medium bowl, mix together 2 Tbsp. olive oil, paprika, oregano, salt and pepper. Stir in chicken pieces to coat and refrigerate for at least 2 hours.

  2. Cook the rice as you normally would (on the stovetop or in a rice cooker).

  3. Head 2 Tbsp. olive oil in a large skillet or paella pan. Stir in the garlic, red pepper flakes and cooked rice. Cook, stirring to combine for 3 minutes.

  4. Stir in the saffron, bay leaf, parsley, chicken stock and lemon zest. Bring to a boil, cover and reduce heat to a medium low and simmer for 16-20 minutes.

  5. Heat 2 Tbsps. olive oil in a separate skillet over medium heat. Stir in chicken and onion. Cook for 5 minutes.

  6. Stir the bell pepper and sausage into the chicken skillet and cook for another 5 minutes.

  7. Stir in the shrimp to the chicken and sauce and cook until the shrimp is cooked through.

  8. Once the rice has simmered, add in the meat mixture to the rice, stir together and serve.


bottom of page