Directions

1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, salt and pepper.
2. Mix in chicken, cover and refrigerate overnight.
3. Set Skillet to 300ºF and add 2 tablespoons olive oil then garlic, and bell pepper and sauté for 3 minutes.
4. Add rice, saffron, bay leaf, red pepper flakes, lemon zest, and stir to incorporate.
5. Set Skillet to 350ºF, then add chicken and chicken stock and mix to incorporate.
6. Cover and let simmer for 10-15 minutes or until chicken reaches 165ºF.
7. Add in shrimp and mussels and continue cooking for 8-10 minutes or until rice is tender. Stir frequently.
8. Add parsley and serve.