Chicken, Shrimp and Chorizo Paella

You will need:

• 5 cups of low sodium chicken broth
• 2 tablespoons Extra Virgin Olive oil
• 3/4 lb boneless, skinless chicken thighs cut into 1 inch pieces
• 12 medium (or approx 1 lb) raw de veined shrimp (shell off)
• 1- 6 oz raw chorizo or link dry spanish chorizo, thinly sliced
• 1 tablespoon smoked paprika
• 2 tablespoons (+/-) cayenne pepper
• 4 bay leaves
• 4 large cloves of garlic minced or pressed
• 2 cans stewed tomatoes (drained)
• 1 medium yellow onion chopped
• 3/4 teaspoon salt
• 1/4 (+/-) teaspoon pepper
• 2 cups Arborio rice
• 1 large red bellpepper cut into 1/2 inch by 1/2 inch pieces

Directions:

Heat oil in a wok, or other wide based/deep skillet over low heat. Add chicken, chorizo, and shrimp. The chorizo will splash a lot at first so I suggest starting cooking heat on low and then turning it up slowly. When shrimp is done, take it out and set it aside until later. We don't want it to continue to cook. Leaving chicken and chorizo in the pan.

Add paprika, bay leaves, garlic, tomatoes, onion, salt, pepper and cayenne. Cook until thickened, stirring often for about 10 minutes. Add 5 cups of chicken broth and bring to a boil.

Add 2 cups Arborio rice, red bellpepper pieces, and stir gently to get bellpepper distributed evenly and and cook without stirring, until most of the liquid is absorbed, approximately 15-18 minutes. Reduce heat to medium -low, and add the shrimp you cooked earlier, tucking them down into the rice and let sit approx 5-7 minutes until shrimp are warm.