Name: Easy Spanish Paella
Total time: 3600 s
Yield: 6
Cuisine: Spanish
Ingredients: 8 ounce Spanish Chorizo; 1.5 pound Chicken Breast; 2 1/2 teaspoon Kosher Salt; to taste Ground Black Pepper; 2 tablespoon Olive Oil; 2 clove Garlic; 1 Yellow Onion; 1 teaspoon Fresh Rosemary; 1 pinch Saffron Threads; 2 teaspoon Smoked Paprika; 1 can Canned Diced Tomatoes; 3 cup Low-Sodium Chicken Stock; 2 cup Arborio Rice; 12 Shrimp; 2 Jarred Roasted Red Peppers; 2 tablespoon Fresh Parsley

Panning The Globe brings the exciting flavors of global cuisine to your table.

This is one of my all-time favorite dishes. I've been experimenting for a year now and I think I've finally perfected it!

Panning The Globe brings the exciting flavors of global cuisine to your table.

Preheat oven to 400 degrees F (200 degrees C).

Heat half of the Olive Oil (1 tablespoon) in an oven-proof skillet. Cook the Spanish Chorizo (8 ounce) while stirring, over high heat, until browned, for about 2 minutes. Transfer to a plate and set aside.

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Easy Spanish Paella

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