Kazmierczak Recipes





  1. Combine paprika, oregano, and chicken in ziploc bag. Shake to coat, and then refrigerate for 1 hour.

  2. Heat oil in paella pan medium heat, saute chorizo until brown, ~ 5 minute, remove pan and set aside.

  3. Add chicken, salt and pepper and brown on all sides, ~ 10 min, remove from pan and set aside.

  4. Add onions, garlic, parsley to pan, saute 3-4 minutes.

  5. Add tomatoes to pan, cook until carmelize, ~ 30 min.

  6. Add rice to pan, stir in to coat, and fry ~ 5 min.

  7. Add chicken broth, simmer for ~ 15 min.

  8. Add chorizo, chicken, and saffron - cook for ~ 20 min, minimal stirring.

  9. Add shrimp, cover and cook for 8 minutes.

  10. Add mussels, cover and cook for 5 minutes.

  11. Stir in peas.

  12. Turn heat up on high last 5 minutes to crisp bottom.

  13. Let sit 5 minutes, fluff rice and serve.

Garnish with lemon and parsley.

Paella - May 10, 2020