Spanish Paella

Steps

1. Marinate the boneless skinless chicken breast with olive oil, salt, pepper, paprika, and dried oregano.
2. Heat olive oil in a pan over the stove.
3. Flavor the oil by adding garlic and crushed red pepper; let them heat up together until fragrant.
4. Add the marinated chicken and sausage to the pan. Let the chicken sear and get a nice crust on it while letting the sausage render out some of its fat.
5. Once the chicken has some color, add bell pepper and onion aromatics to the pan.
6. Sauté the vegetables until they start to soften and onions become translucent.
7. Add the short grain rice to the pan. Stir around until every grain is evenly coated in the flavorful fat from the sausage/chicken.
8. Saute the rice for about two to three minutes, stirring occasionally, until it goes from fully opaque to starting to get translucent (to create a nutty flavor).
9. Add saffron and one large bay leaf to the pan.
10. Scrape up any bits stuck to the bottom of the pan using a spoon.
11. Pour in the broth. Do not stir too much; just let it form a good layer.
12. Stir in parsley and lemon zest.
13. Bring the mixture back up to a simmer, cover, and let it simmer on low to medium-low for about 20 minutes or until all liquid is absorbed into the rice (or until about 90% of the liquid has been absorbed).
14. Add shrimp to the pan. Nestled them in there.
15. Cook for another two to three minutes, or until done.
16. Sprinkle with fresh parsley and squeeze lemon over the top before serving.