Ingredients

The following ingredients have 5 Servings
  • 4 Chicken drumsticks
  • 3 Links of Pork Chorizo
  • 1 pound Shrimp (shelled and deveined), seasoned with salt and pepper
  • 3 cups Chicken Stock
  • 1 Med. Red Onion (sliced)
  • 2 cups Bell pepper (diced, assorted colors)
  • 2 Cloves Garlic
  • 1 1/2 cups Arborio Rice
  • 3/4 cup Olives (sliced, assorted types)
  • 1/2 teaspoon Fresh thyme leaves (whole)
  • 1/2 teaspoon Cumin (ground)
  • 1/4 teaspoon Saffron (sprigs)
  • 2 Bay Leaves
  • Salt & Pepper (to taste)
  • Olive Oil (for pan)

Instruction

  • Preheat oven to 425ºF
  • In a 12" saute pan (or 18" paella pan) add enough olive oil to cover the bottom. Put pan over medium to high heat.
  • Season the chicken with salt and pepper. Add chicken to pan and sear both sides. Remove from heat and set aside.
  • Place chorizo in pan and sear both sides. Remove from heat and set aside.
  • Add onion to pan and cook until soft.
  • Add garlic, peppers and olives. Continue to saute for 5 - 10 minutes. Season with salt and pepper.
  • Add rice and saute for 3 - 5 minutes (until rice begins to toast)
  • Add chicken stock.
  • Add cumin, saffron, bay leaves and thyme. Salt and pepper to taste.
  • Add chicken and chorizo to pan. Arrange in decorative fashion. Cover with foil.
  • Place pan in preheated oven. Cook for 45 minutes.
  • Add shrimp and cook for an additional 5 minutes. Serve.