Ingredients
1/2 pound Spanish chorizo links, sliced1/2 pound boneless skinless chicken breasts, cubed1 tablespoon olive oil1 garlic clove, minced1 cup uncooked short grain rice1 cup chopped onion1-1/2 cups chicken broth1 can (14-1/2 ounces) stewed tomatoes, undrained1/2 teaspoon paprika1/4 teaspoon ground cayenne pepper1/4 teaspoon salt10 strands saffron, crushed or 1/8 teaspoon ground saffron1/2 pound uncooked medium shrimp, peeled and deveined1/2 cup sweet red pepper strips1/2 cup green pepper strips1/2 cup frozen peasOptional: Minced fresh parsley and lemon wedges
Preparation
In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary.
Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes.
Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.
