Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons olive oil
  • 1 medium onion ((chopped))
  • 3 carrots ((chopped))
  • 2 stalks celery ((chopped))
  • 2 teaspoons salt
  • .25 teaspoon pepper
  • 48 ounces chicken broth
  • 1 cup dry white wine
  • .25 cup sherry
  • .50 teaspoon saffron threads ((heaping - either whole or crushed))
  • 3 teaspoons garlic paste ((or 3 cloves - crushed))
  • 1 tablespoon olive oil
  • 4 skinless and boneless chicken thighs ((cut into 1.5 inch pieces - you can substitute 2 boneless breasts if you prefer))
  • 1 tablespoon butter
  • 1 pound shrimp ((shells off and deveined))
  • 8 ounces chorizo sausage ((casing removed and sliced and quartered))
  • 1.5 cup orzo ((for a soupier soup - decrease to 1 cup - see notes))
  • 1 cup water ((omit if you are using only 1 cup of orzo))

Instruction

  • Heat a medium stockpot on medium heat
  • Add 2 tablespoons olive oil
  • Add carrots and sauté for 5 minutes. Add onions and celery, salt and pepper and sauté for 10 minutes, stirring occasionally
  • Add broth, white wine, sherry, garlic paste and saffron and bring to a slight boil