5 chicken thighs, chopped
½ pound chorizo, sliced
1 large onion, chopped
8 cloves garlic, minced
2 red bell peppers, chopped
2 tomatoes, chopped
1 cup parsley, chopped
1 Tablespoon pimenton
one bay leaf
9 cups chicken or seafood stock
1 cup white wine
6 threads of saffron
4 cups bomba or calasparra rice
1 pound shrimp
juice of one lemon
**Add seasonal vegetables. For example, artichokes, shelling peas, asparagus, morels
Burner if making a large batch.
Heat up wine in a pot and add saffron.
Season the chicken generously with salt and pepper.
Heat ¼ cup of olive oil in a large pan. Cook the chorizo and chicken thighs together until nicely browned. Remove chicken and chorizo with a slotted spoon and place in bowl. Set aside.
In the same pan, sauté the onion and garlic for two minutes then add the tomato and red pepper. Season with salt, pepper and pimenton and add the bay leaf.
Add the rice and “toast” in pan for about two minutes. Add the wine and let it absorb in rice.
Add the stock and half of the parsley to the rice. Let cook for about 10 minutes then add back the chicken and chorizo. After 20 minutes, add the shrimp and lemon juice.
When rice is cooked, add the rest of the parsley and lightly fluff with a wooden spoon.
*when you add the shrimp, you can also add clams and/or mussels if you’re feeling frisky.