Paella

Ingredients

• 1 tbsp Paprika
• 2 tsp Oregano
• 2 lbs chicken mixed w/ skin/bone
• ¼ cup olive oil
• 2 chorizo sausage
• 1 Spanish onion
• 4 cloves garlic
• Bunch of parsley
• 1 can whole tomatoes 15oz
• 3 cups Spanish rice (Arborio)
• 5 cups chicken broth
• pinch of saffron
• ¾ lb shrimp
• ½ lb mussels

Prep

• Dice onions
• Smash, dice garlic
• Chop parsely
• Make chicken broth

Directions

1. Combine paprika, oregano, and chicken in ziploc bag. Shake to coat, and then refrigerate for 1 hour.
2. Heat oil in paella pan medium heat, saute chorizo until brown, ~ 5 minute, remove pan and set aside.
3. Add chicken, salt and pepper and brown on all sides, ~ 10 min, remove from pan and set aside.
4. Add onions, garlic, parsley to pan, saute 3-4 minutes.
5. Add tomatoes to pan, cook until carmelize, ~ 30 min.
6. Add rice to pan, stir in to coat, and fry ~ 5 min.
7. Add chicken broth, simmer for ~ 15 min.
8. Add chorizo, chicken, and saffron – cook for ~ 20 min, minimal stirring.
9. Add shrimp, cover and cook for 8 minutes.
10. Add mussels, cover and cook for 5 minutes.
11. Stir in peas.
12. Turn heat up on high last 5 minutes to crisp bottom.
13. Let sit 5 minutes, fluff rice and serve.

Garnish with lemon and parsley.