Carsten Schafer

• 2 tbl [or 29.5736 0.00] olive oil
• 1 tbl [or 14.7868 0.00] paprika
• 2 tsp [or 9.85784 0.00] dried oregano
• salt and black pepper to taste
• 2 lb [or 907.2 0.00] skinless, boneless chicken breasts, cut into 2 inch pieces
• 2 tbl [or 29.5736 0.00] olive oil, divided
• 3 cloves garlic, crushed
• 1 tsp [or 4.92892 0.00] crushed red pepper flakes
• 2 cup [or 450 0.00] uncooked short-grain white rice
• 1 pinch saffron threads
• 1 bay leaf
• 1/2 bunch Italian flat leaf parsley, chopped
• 1 quart [or 900 0.00] chicken stock
• 2 lemons, zested
• 2 tbl [or 29.5736 0.00] olive oil
• 1 Spanish onion, chopped
• 1 red bell pepper, coarsely chopped
• 1 lb [or 453.6 0.00] chorizo sausage, casings removed and crumbled
• 1 lb [or 453.6 0.00] shrimp, peeled and deveined

In a medium bowl, mix together 2 tbl olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
Heat 2 tbl 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. 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 tbl 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. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Dinner-Fish

http://allrecipes.com/recipe/easy-paella/