1. In a medium pot, simmer chicken stock w/ bay leaf and saffron. 2. Season chicken tenders w/ paprika, S&P. 3. In paella pan or 15” skillet, on med-high, heat 1.5 TBSP olive oil and sauté chicken tenders until browned on both sides. Remove from pan and set aside in large bowl. 4. Add sausage to skillet and brown on both sides. Add sausage to bowl w/ chicken, keeping any grease and remaining oil in the pan. 5. Add onion, red bell pepper, garlic, red pepper flakes, S&P to pan. Saute until soft (add extra oil here if necessary). 6. Add rice and toast 3-4 minute. 7. Add all chicken stock to pan, stir, reduce heat, cover and let simmer 10 minute. 8. Stir in chicken, sausage and shrimp, top w/ peas, cover and let simmer 10 more minutes. 9. Remove from heat, garnish w/ green onions. 10. Serve w/ lemon wedges and Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
