²ÝÝ®ÊÓƵ

Preparation

1. Mix olive oil, paprika, oregano, salt and pepper in a bowl. Cut chicken into 2-inch pieces. Make ²ÝÝ®ÊÓƵ Chorizo sausage mixture. Peel and devein shrimp and set aside.
2. Add chicken to marinade stir to coat. Cover and refrigerate until needed.
3. Add 2 tablespoons olive oil to a large skillet over medium heat. Crush garlic and pepper flake. Stir in garlic and pepper flakes, sauté for 1 minute. Add rice and stir until covered in oil, about 3 minutes.
4. Chop parsley and zest lemon. Add saffron leaves, bay leaf, parsley, chicken stock and lemon zest. Stir until well combined and bring to a boil. Reduce heat and simmer for 20 minutes.
5. While rice is cooking, heat remaining olive oil in a skillet over medium heat. Stir in chicken and cook for 3 minutes. Dice onion and add to chicken, cook until translucent, about 5 minutes.
6. Large dice bell pepper. Add pepper and sausage mixture to pan and stir, breaking up sausage for about 5 minutes. Add shrimp cook for 2 minutes.
7. Spread rice into a serving dish and top with meat and seafood mixture.