Yes, the image leaves much to be desired but truth be told, there wasn’t much left to photograph after dinner was inhaled! Each bite leaves a myriad of flavors inside your mouth – first, spicy chorizo, and the last? Lingering lemon zest that cools the fire. This is a crowd-pleaser, each and every time!

Tiny Green Mom’s Paella

Ingredients

2 tablespoons extra-virgin olive oil

3 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes

1 cup Arborio Rice

2 cups organic chicken broth

1 bay leaf

2 tsp. fresh thyme

2 range-free chicken breasts, sliced and cut into small, bite-size pieces

Kosher salt and freshly ground black pepper

1 medium yellow onion, chopped

1 orange or red bell pepper, seeded and chopped

1 medium yellow onion, chopped

1/2 pound spicy chorizo, casing removed

1 pound peeled and deveined large shrimp (best to use fresh, not frozen)

1 cup frozen organic peas

Zest of 1 lemon

Preparation

Preheat large dutch oven or wide pan over medium high heat. Add 1 tbsp. olive oil, heat through. Add rice, garlic, and red pepper flakes. Saute for 2 minutes. Add organic chicken broth, bay leaf, and fresh thyme, and bring to a boil. Reduce heat to simmer. Cover.

Preheat separate skillet over medium high heat. Add 1 tbsp. olive oil, heat through. Add diced chicken breast and brown on both sides. Add Kosher salt and black pepper, to taste. Once chicken has browned on both sides, add the chopped bell peppers and yellow onions to the skillet. Cook 3 minutes more. Add the spicy chorizo to the skillet, and stir. The chorizo should mix in well – coating the chicken, peppers and onions. Cook the ingredients 2 minutes more and remove the skillet from the heat. Set aside.

Next, make a small hole in the center of the rice mixture in the dutch oven and add the shrimp. Add the frozen peas and sprinkle the lemon zest over the top. Cover. Cook 5 minutes more. Remove bay leaf.

On large serving platter, spread the rice, shrimp and pea mixture. Arrange the chicken, bell peppers, onions and chorizo mixture around the rice.

Serve with a warm crusty loaf of whole grain bread. (can be sprinkled with garlic)

*Traditionally, Paella is served with mussels, and this can also be added to the dish, if desired.

**This recipe makes a GREAT one-dish meal to serve for a large gathering and can be easily doubled.