A while ago, I cooked Paella for the first time and haven’t really cooked it since then … but the longing for travel has me dreaming of food like this. Paella is a traditional Spanish dish and since making this years ago, I have since travelled to Spain and have had authentic Paella. So, I think it’s time I make this again and see how it holds up to the real thing!

On a side note, I try not to include a ton of rice into our diet … it’s kind of a “filler” food, but this meal isn’t the same without it and I’m just not willing to substitute cauliflower rice in this one. Sorry Paleo die-hards.

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– 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


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

02. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat (I use a cast iron skillet). 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.

03. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and 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.

04. Let rice slightly fry on bottom layer. Top with meat and seafood mixture and serve from cast iron skillet.

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(Recipe from

foodKristin Griffith