Spanish Tapas: "Pollo Con Limon Y Ajillo" Chicken with Lemon and Garlic

Eating tapas (small bites) is my favorite thing about going to Spain. There are endless tapas recipes and this will the first of hopefully many tapas posts to come. This recipe is fast and very easy to make.

2 skinless, boneless chicken breast fillets
2 tablespoons olive oil
1 shallot, finely chopped
4 garlic cloves, finely chopped
1 teaspoon paprika
juice of one lemon
2 tablespoons chopped, fresh parsley
salt and ground black pepper
fresh flat leaf parsley, to garnish
lemons wedges, to serve

Instructions:

Slice the chicken meat into strips. Heat the oil in a large frying pan. Stir-fry the chicken strips with the shallot, garlic and paprika over high heat for about three minutes until cooked through. Add the lemon juice and parsley and season with salt and pepper to taste. Serve hot with lemon wedges, garnished with flat leaf parsley.

Serves: 2

Variation: Use strips of pork fillet with scallions instead of shallots and use the green scallion tops to replace the parsley.