A lazy girl’s guide to Spanish paella

A less traditional way to make paella for the masses.
This will feed 4 happily.

Adapted from SingleGuyChef

Ingredients:
2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
Salt and black pepper to taste
2 pounds chicken thighs
2 tablespoons olive oil
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups Vigo saffron Spanish yellow rice
1 bay leaf
1/2 bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
1 onion, chopped
3 Roma tomatoes
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

Directions:
1. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in tomatoes, onions and red peppers. Wait until onions are a little brown.

2. Mix in together paprika, oregano, and salt and pepper. Stir in garlic (Optional! I prefer little to no garlic in this) red pepper flakes, and cook for another 5 minutes.

3. Stir in bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, then put the rice in a “Cross” shape, cover the rice with the sauce, then spread the rice around the pan evenly for 10 minutes.

4. Bring to a boil then reduce heat to medium. Put chicken thighs in. Simmer 20-30 minutes.

This is when you test to see if the chicken is done and the rice is soft. If you need more time for it to simmer, keep in on the stove, add a lil more chicken stock so the rice can cook. The best paella is to have the rice at the bottom a little burnt and stuck into the pan, making a crispy shell when you scoop it up. Also, you can use lard instead of oil. And if you want to add seafood, add it near the end since seafood cooks real quick.