2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
3 cloves garlic
1 teaspoon crushed red pepper flakes
2 cups uncooked white rice
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
4 cups chicken stock
2 lemons, zested
1 white onion
1 red bell pepper, coarsely chopped
1 pound shrimp, peeled and deveined
Heat 2 tablespoons olive oil in a large skillet or paella pan over your Electrolux Induction hub set at low heat. Add the chorizo and cook until most fat is rendered and chorizo browns. Set aside.
Using the same pan, keep the oil and stir in garlic, onion, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, for about 3 minutes. Stir in bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer for a few minutes then transfer in the built-in Electrolux oven for 15-20 minutes or until rice is cooked.
Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in chicken; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimps; cook, turning the shrimp, until both sides are pink. Arrange on top of rice and serve.