Preparation Time: 15 Minutes
Cook Time: 40 Minutes
Cut: Bone-in chicken
1/2 tsp (2.5 ml) saffron threads
1 Tbsp (15 ml) boiling water
2 Tbsp (30 ml) canola oil
1 1/2 lbs ready to eat chorizo sausage (or other cooked spicy sausage)
2 lbs chicken pieces, bone in, skin off
1 medium red onion, chopped
3 clove garlic, minced
1 large sweet red pepper, seeded and sliced
2 cups (500 ml) long grain white rice
1/2 cup (125 ml) dry white wine
2 1/2 cups (625 ml) chicken stock
1 can (398 mL size) diced tomatoes
2-3 canned chipotle chilies, finely chopped
1 1/2 tsp (7.5 ml) smoked paprika
1 Tbsp (5 ml) dried oregano
1 1/2 tsp (7.5 ml) ground cumin
1 cup (250 ml) frozen peas
1 lb large shrimp, peeled and deveined
1/2 cup (125 ml) fresh cilantro or parsley, chopped
Place saffron in a small bowl; add boiling water and set aside to steep.
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.
Add chicken to the skillet and brown on all sides (about 5-6 minutes). Remove to the same plate as the chorizo.
Add remaining oil to skillet. Stir in onion, garlic and red pepper; cook until softened. Add rice, stirring until well mixed.
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, stirring occasionally, until liquid is almost gone (about 15 minutes).
Add remaining 1/2 cup chicken broth and the peas. Stir carefully to combine.
Tuck chorizo and shrimp into the mixture. Continue to simmer until rice is tender, stock is absorbed, and shrimp are cooked through (about 6-8 minutes)
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.