paella

This is the second time I've made this delicious paella that I found on AllRecipes, and modified to pescaterianism. It's amazing, and a little spicy. Pair it with New Belgium beer.

INGREDIENTS (serves 8)

• 2 tablespoons olive oil
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• salt and black pepper to taste
• 2 tablespoons olive oil, divided
• 3 cloves garlic, crushed
• 1 teaspoon crushed red pepper flakes
• 2 cups uncooked short-grain white rice
• 1 pinch saffron threads
• 1 bay leaf
• 1/2 bunch Italian flat leaf parsley, chopped
• 1 quart chicken stock or vegetable stock
  
• 2 lemons, zested (or 1 teaspoon lemon pepper
  
• 2 tablespoons olive oil
• 1 Spanish onion, chopped
• 1 red bell pepper, coarsely chopped
• 1 pound soy chorizo sausage (Trader Joe's)
  
• 1 pound shrimp, peeled and deveined
  

DIRECTIONS

1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in shrimp to coat. Cover, and refrigerate.

2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.

3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.

4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.