1 tablespoon olive oil
4 boneless, skinless chicken thighs, each cut into 4 pieces
8 large shrimp, peeled, tail on
2 ounces chorizo, thinly sliced
2 shallots, sliced
1 bunch parsley, washed and chopped
1 cup medium grain white rice
2 teaspoons sweet paprika
pinch saffron threads
½ teaspoon ground turmeric
2 cups chicken stock
1 red, 1 yellow, 1 green bell pepper, julienned
In a large sauté pan, heat olive oil over medium high heat. Add chicken and brown on all sides.
Add chorizo and toss to coat. Add shallots, garlic and ¼ cup parsley, tossing to coat.
Add rice, paprika, saffron and turmeric, tossing to coat well. Pour warm stock over rice mixture, stirring. Reduce heat to medium, cover and let simmer 20 minutes.
Top with julienned pepper and shrimp cover and cook 10 minutes more or until shrimp are pink and cooked through.
Test for salt and pepper and fluff with a fork. Serve warm in the same pan it is prepared in!