Anders Bandt

• 2 tablespoons olive oil
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• Salt and black pepper
• 1-2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
• 2 tablespoons olive oil, divided
• 3 cloves garlic, crushed
• 1 teaspoon crushed red pepper flakes
• 2.5-3 cups uncooked short-grain white rice
• 1 pinch saffron threads
• 1-2 bay leaf
• 1/2 bunch Italian flat leaf parsley, chopped
• 1.25 quarts chicken stock (or just 1 quart and add some extra water)
• 2 lemons, zested
• 2 tablespoons olive oil
• 1 yellow onion, chopped (Spanish onion if you can find it)
• 1 red bell pepper, coarsely chopped
• 2 pound chorizo sausage, casings removed and crumbled

• 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. The rice should be lightly toasted. You will see a change in color in the rice.
• 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.
• Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Zest lemon before starting it’s a shitshow if you don’t

With 3 cups of uncooked rice and 3 lbs. total of meat should serve 8 people at most

This is the greatest dish of my career no doubt about it. I originally learned about this dish in elementary school when my aunt and uncle made it at Madeline Island. Not sure what made me want to make it 6 years later but now it’s so good! Yummy lemon saffron rice mixed with spicy chorizo and paprika chicken.