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 thread
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


In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat; afterwards cover and refrigerate 

Heat 2 tablespoons olive oil over medium heat in a large skillet. Stir in garlic, red pepper flakes, and rice; stir for roughly 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 for 20 minutes.

Head 2 tablespoons olive oil over medium heat in a separate skillet. Stir in marinated chicken and onion; cook for roughly 5 minutes. Mix in bell pepper and sausage; cook for 5 minutes. Last stir in the shrimp until both sides are pink. 

Spread rice mixture onto a serving tray and top off with the meat and seafood mixture.