Paella de Bobby Flay

Ingredientes

• 2 lbs chicken breast, cubed
• 1 lb shrimp, peeled and deveined
• 1 lb chicken sausage, crumbled
• 2 cups short-grain white rice
• 4 tbsp olive oil
• 3 garlic cloves, crushed
• 1 quart chicken stock
• 1 lemon (zest and juice)
• 1 pinch saffron threads
• Salt and pepper to taste

Preparación

1. 1

   Marinate the cubed chicken breast in chili powder, oregano, olive oil, salt, and pepper.

2. 2

   Heat 2 tablespoons of olive oil in a cast iron skillet or paella pan over medium heat. Add crushed garlic and red pepper flakes; sauté for about 1 minute.

3. 3

   Stir in short-grain rice and toast for about 3 minutes.

4. 4

   Pour in chicken stock, lemon juice, saffron threads, and add bay leaf. Bring to simmer and cook for about 20 minutes until most liquid is absorbed.

5. 5

   Add marinated chicken; cook for 3 minutes before adding the crumbled sausage and chopped red bell pepper. Cook for an additional 5 minutes.

6. 6

   Finally, stir in the shrimp until they turn pink.

7. 7

   Remove bay leaf; mix in chopped parsley and lemon zest before serving on a large platter.