Saw this recipe in a magazine and gave it a few tweaks to make it oven friendly with minimal prep. If you like the salty, spicy, savory flavors of authentic paella, then this dish is right up your alley. Included in the comments are ideas for swapping out the proteins for interesting flavor combos. Guaranteed to feed and wow a crowd! Enjoy!!

Ingredients: Feeds 4

• cooking spray
• 1 box yellow rice with seasoning (I use Goya Arroz Amarillo)
• 4 boneless chicken thighs
• 2 links of chorizo, sliced into half moons
• 2 cups cooked, frozen cocktail shrimp
• 1/4 cup frozen peas
• 1/4 cup green olives with pimento
• 1/4 cup roasted red pepper, roughly chopped
• 2 cups low sodium chicken stock (or amount of liquid designated on the box of rice you’re using)
• black pepper
• real saffron

Directions:

1. Preheat oven to 375 degrees.
2. Meanwhile, lightly coat a 9 x 13 casserole dish with cooking spray.
3. Spread rice and seasoning on the bottom of the dish.
4. Place chicken thighs evenly spaced on top of the rice.
5. Add the sliced chorizo and frozen shrimp around the chicken, ensuring equal distribution.
6. Sprinkle with peas, olives and chopped red pepper.
7. Gently pour the chicken stock over everything and season with a few grinds of fresh black pepper and a dash of real saffron if you have it.
8. Cover and seal casserole dish with tinfoil and bake for 45 minutes.
9. Carefully remove foil and bake an additional 5 – 10 minutes allowing remaining moisture to evaporate and rice to fully cook.
10. Let sit 5 minutes prior to serving, then serve each guest a piece of chicken and a generous scoop of rice/chorizo/shrimp. This dish goes great with a crisp, fresh, green salad!

Comments:

• Feel free to substitute proteins! The chicken could be swapped with salmon or even a thick white fish like halibut or cod. I wouldn’t remove the chorizo as that is what makes paella, paella (that, and the yellow rice), but I might also swap the shrimp for fresh sea scallops! Have fun with it, it’s a fun, authentic tasting dish!!

*Original recipe courtesy of Food Network Magazine