Paella with Shrimp Chicken and Chorizo | Food Stuff

Ingredients

• 1 large handful of slender stalks of fresh asparagus, trimmed and cut into ½-inch pieces
• 2 bay leaves
• 1 quart chicken stock
• ¼ cup chopped fresh parsley leaves for garnish
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 heaping teaspoon Spanish smoked paprika
• 1 cup frozen peas, thawed
• 2 ounces diced roasted pepper (I used jarred)
• 2 cups uncooked short- or medium-grain rice (such as paella rice or Arborio)
• 1 pound medium-size shrimp, peeled, deveined and cut into ½-inch chunks
• 6 boneless skinless chicken thighs (4 ounces each), cut in half if large
• 8 ounces Spanish chorizo (or other smoked or cooked sausage), cut into bite-size pieces
• 2 large tomatoes, seeded and chopped
• 1 bell pepper, chopped (I used yellow, but any color would work)