24 Jul Epic Paella
|Serves 4 to 6 |
2 lbs. “boneless/skinless” chicken thighs (cut into 2-inch chunks)
|Combine 2 tablespoons of olive oil, oregano, paprika, salt, and pepper in a medium bowl. Stir in the turkey or chicken sausage, cover, and allow to marinade in the refrigerator.|
Over medium heat, place 2 tablespoons olive oil in a large skillet or paella pan.
In a different skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and chicken. Cook for 5 minutes. Stir in the sausage and bell pepper. Continue cooking for 5 more minutes. Stir in the shrimp and keep stirring until it is pink on both sides (2 to 4 minutes).
Transfer the rice mixture to a serving dish. Then, cover it with the meat and shrimp mixture. This famed dish from Spain is typically served “family style.”
• Personally, I enjoy spicy turkey or chicken sausage as a healthier option, but (of course) chorizo is the traditional meat in Paella; it’s your choice Epicureans.