Paella Made Easy

2 Ib. boneless chicken thighs, bite size pieces
2 Tb. olive oil
1 Tb. paprika
2 tsp. dried oregano
Combine the above in a bowl, cover and refrigerate
2 Tb. olive oil, divided
3 cloves garlic finely minced
1 tsp. (or to taste) red pepper flakes
Large pinch saffron
Salt and pepper
2 C. uncooked short grain white rice
1 bay leaf
Handful Italian flat leaf parsley, chopped
4 C. chicken stock
Zest of 2 lemons
2 Tb. olive oil
1 red onion, chopped
1 red bell pepper, chopped
1 Lb. chorizo, casings removed
1 Lb. large shrimp, peeled and deveined


Heat 2 Tb. of the olive oil in a large skillet or paella pan over medium heat.

Stir in the rice, garlic, salt, pepper, and red pepper flakes. Stir this around till the rice is coated with the oil, about 3-4 minutes.

Then stir in your saffron, bay leaf, parsley, chicken stock, and the lemon zest. Bring up to the boil, cover, reduce the heat and cook till the rice is done, about 20 minutes.

While that’s cooking heat 2 more Tb. olive oil in a different skillet over medium heat. Stir in the marinated chicken and the onion and cook 5 minutes.

Add the bell pepper and sausage and cook till the sausage is no longer pink, about 5 minutes. Stir in the shrimp and cook till they’re no longer pink, about 4 more minutes. Now – put all that lovely rice on a big platter, cover with all the delicious sautéed meats and prawns, and serve.

- Mary White

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