Brown Rice Chicken, Chorizo and Shrimp Paella Recipe

Ingredients • 1 Pound large shrimp, peeled, deveined, tail off • 4 Tbsp. Olive oil, divided • 6 Garlic cloves, minced and divided • ¼ tsp. Paprika • 1 Cup onion, chopped • ½ tsp. Saffron • 1 Bay leaf • 1-14.5 oz. Canned diced tomatoes • 2 Cups brown rice • 4 Cups chicken stock • 1 Pound boneless chicken thighs • 1-8 oz. Package Spanish chorizo, sliced • 2 Cups snow peas • Salt and pepper

Step 1 Preheat oven to 350 degrees. Season shrimp with 2 tablespoons olive oil, paprika, salt and pepper and refrigerate until ready to cook.

Step 2 Chop onions and slice red bell pepper.

Step 3 Heat olive oil in a large pot that is easily transferable to a hot oven. Sauté onions until translucent add garlic and sauté for additional minute. Then add diced tomatoes, saffron and rice.

Step 4 Mix until well blended then add chicken stock and bay leaf (we used two bouillon cubes and water to make our stock). Bring to a boil and transfer to oven for 30 minutes.

Step 5 While rice is in the oven prepare chicken. Season with salt and pepper and sear for about 5 minutes on each side in a hot skillet with remaining olive oil.

Step 6 Set chicken aside and in the same skillet cook sliced chorizo for about 5 minutes stirring occasionally.

Step 7 After the rice has cooked for 30 minutes, remove from over. Cut chicken into 2 inch pieces. Then pour chicken and chorizo over rice and return to oven for additional 20 minutes.

Step 8 During this time, cook shrimp (stirring occasionally) using the same skillet where you cooked chicken and chorizo. After 5 minutes, remove from heat and mix in snow peas and pepper.

Step 9 After rice has cooked for 20 minutes, remove from oven and let sit uncovered for 5-10 minutes.

Step 10 Add shrimp mixture to rice. Transfer to platter and serve.