June 29, 2016
Dinner, Main Dish, Poultry,
Shellfish, Shrimp, Rice, Spanish, Entertaining, Game/Sports Day, Sunday Dinner, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Wine, Canned Tomatoes more
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Place saffron in a small bowl; add boiling water and set aside to steep.
Heat 1 Tbsp oil in a very large deep skillet (or paella pan ) over medium heat. Add chorizo and stir cook for 3 minutes. Remove to a paper towel lined plate.
Add chicken to the skillet and brown on all sides (about 5-6 minutes). Remove to the same plate as the chorizo.
Add remaining oil to skillet. Stir in onion, garlic and peppers; cook until softened. Add rice, stirring until well mixed.
Stir in wine, 2 cups of chicken stock, tomatoes, saffron, chipotle peppers, paprika, oregano and cumin. Bring to a simmer, add chicken pieces to skillet, so they are nestled into the rice mixture. Reduce heat to medium low and partially cover skillet. Cook for about 20-25 minutes, stirring occasionally or until liquid is almost gone.
Add remaining 1/2 cup chicken broth and the peas. Stir carefully to combine.
Tuck chorizo and shrimp into the mixture. Cook for 6-8 minutes until stock is absorbed and shrimp are cooked through.
Remove from the heat, garnish with cilantro or parsley. Serve paella in the skillet, allowing everyone to help themselves to chicken, chorizo, shrimp and seasoned rice.
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