Created by tiniellie on June 29, 2016
Step 1: Place saffron in a small bowl; add boiling water and set aside to steep.
Step 2: 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.
Step 3: Add chicken to the skillet and brown on all sides (about 5-6 minutes). Remove to the same plate as the chorizo.
Step 4: Add remaining oil to skillet. Stir in onion, garlic and peppers; cook until softened. Add rice, stirring until well mixed.
Step 5: 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.
Step 6: Add remaining 1/2 cup chicken broth and the peas. Stir carefully to combine.
Step 7: Tuck chorizo and shrimp into the mixture. Cook for 6-8 minutes until stock is absorbed and shrimp are cooked through.
Step 8: 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.