Easy Paella

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Easy Paella to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Easy Paella, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tablespoons olive oil
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• salt and black pepper to taste
• 2 pounds skinless, boneless
• chicken breasts, cut into 2 inch
• pieces
• 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
• 2 lemons, zested
• 2 tablespoons olive oil
• 1 Spanish onion, chopped
• 1 red bell pepper, coarsely
• chopped
• 1 pound chorizo sausage, casings
• removed and crumbled
• 1 pound shrimp, peeled and
• deveined

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper

Step 2: Technique & Execution

Stir in chicken pieces to coat

Step 3: Technique & Execution

Cover, and refrigerate

Step 4: Technique & Execution

Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat

Step 5: Technique & Execution

Stir in garlic, red pepper flakes, and rice

Step 6: Technique & Execution

Cook, stirring, to coat rice with oil, about 3 minutes