Epic Paella

2 lbs. “boneless/skinless” chicken thighs (cut into 2-inch chunks)
1 lb. “peeled/deveined” shrimp
1 lb. spicy turkey or chicken sausage (remove casings and crumbled)
½ bunch “chopped” Italian flat leaf parsley
1 quart reduced-sodium chicken broth
2 cups short-grain white rice (uncooked)
6 tablespoons extra-virgin olive oil (divided)
1 tablespoon paprika
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
2 “crushed” and peeled garlic cloves
2 lemons (zested)
1 bay leaf
1 “chopped” Spanish onion
1 “coarsely chopped” red bell pepper
1 pinch of saffron threads
Fresh ground pepper and salt to taste

Over medium heat, place 2 tablespoons olive oil in a large skillet or paella pan.
Stir in the garlic, rice, and red pepper flakes; cook while stirring (approximately 3 to 4 minutes). Add the bay leaf, chicken stock, saffron, and lemon zest. Now, bring to a boil, reduce heat to medium, cover, and let simmer 20 minutes.

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.”

Diva Tip:

• 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.