Paella

• 6 tablespoons olive oil, divided
• 2 14 teaspoons paprika
• 1 12 teaspoons dried oregano
• 1 dash salt and black pepper (to taste)
• 14 teaspoon garlic powder
• 14 teaspoon creole seasoning (optional)
• 34 pinch saffron threads or 14 teaspoon turmeric
• 1 bay leaf
• 12 cup flat-leaf Italian parsley, chopped
• 3 cups chicken stock
• 1 lemon, zested
• 2 14 garlic cloves, crushed
• 1 12 cups uncooked short-grain white rice
• 34 teaspoon crushed red pepper flakes
• 34 Spanish onion, chopped
• 34 red bell pepper, coarsely chopped
• 34 lb chorizo sausage, sliced
• 34 lb shrimp, peeled and deveined
• 0.5 (16 ounce) can diced tomatoes (with 1/2 can juice too)
• 34 cup frozen peas
• 1 12 lbs boneless skinless chicken breasts, cut into 2 inch pieces

1. In a medium bowl, mix together 2 tablespoons olive oil, paprika (I use 1/4 tsp smoked paprika and 2 tsp regular), oregano, salt and pepper.
2. Stir in chicken pieces to coat.
3. Cover and refrigerate.
4. Heat 2 tablespoons olive oil in a large skilled over medium heat.
5. Stir in garlic, red pepper flakes and rice.
6. Cook, stirring to coat rice with oil, about 3 minutes.
7. Stir in saffron threads or turmeric, bay leaf, parsley, chicken stock, garlic powder, creole seasoning and lemon zest.
8. Bring to a boil, cover, and reduce heat to medium low.
9. Simmer 20 minutes.
10. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat.
11. Stir in marinated chicken and onion; cook 5 minutes.
12. Stir in bell pepper and sausage, peas, tomatoes/juice; cook 5 minutes.
13. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
14. Spread over rice in a serving bowl.

olive oil, paprika, oregano, salt, garlic, creole seasoning, saffron threads, bay leaf, flatleaf italian parsley, chicken stock, lemon, garlic, white rice, red pepper, onion, red bell pepper, chorizo sausage, shrimp, tomatoes, frozen peas, chicken breasts

Taken from www.food.com/recipe/paella-521001 (may not work)