Ingredients
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6 boneless skinless chicken breasts
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3 chorizo sausage, sliced
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18 large shrimp, shelled & deveined
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1 lb mussels
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2 tablespoons olive oil
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5 cups chicken broth
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1 cup white wine
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1 pinch saffron
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1 onion, chopped
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3 garlic cloves, chopped
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salt, pepper, paprika
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1 cup peas
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1 (4 ounce) jar pimientos
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3 cups arborio rice
Instructions
- Preheat oven to 400°F.
- In skillet add 1 tbsp oil, sauté chorizo until fat is rendered, remove.
- Add more oil, add chicken brown on both sides, remove.
- Heat chicken broth w/saffron, set aside.
- Add oil, onions, garlic, sauté until softened, add rice, stir to coat.
- Add wine, stir, add broth and spices, bring to boil, stirring.
- Let liquid reduce slightly, add peas, pimentos; stir.
- Add chicken, chorizo and stir.
- Place in oven, uncovered for 10 minutes.
- Add shrimp and mussels, stir, heat 10 minutes more until all liquid is absorbed.
- Remove mussels that don't open.
- Garnish with parsley.