Paella Italiana Food

EASY PAELLA

Steps:

• 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.
• Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. 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.
• 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.
• Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

PAELLA. AMERICAN-STYLE

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil, tomato paste and beef. Brown the steak; transfer to a bowl and set aside.
• Make the rice a roni in a large skillet, according to manufacturer's instructions. Just before you put on the lid, add all of the remaining ingredients, except the beef mixture. Simmer for 20 to 25 minutes. Add the beef the last 10 minutes of cooking to warm through.
• Click here to view Food Network Kitchen's healthier version of this recipe.