Recipe: <!-- -->Spanish Paella with Chorizo, Chicken and Shrimp<!-- -->
This impressive paella is a perfect party dish and a fun meal to cook together with your guests. Add 1 cup of frozen peas along with the mussels, if you like. Cook’s tip: the trick to this...
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Ingredients
- 5 cups low-sodium chicken or vegetable broth, divided
- 1/2 teaspoon saffron threads (about 1 pinch), crushed
- 2 tablespoons extra-virgin olive oil
- 3/4 pound boneless, skinless chicken thighs, cut into (1-inch) pieces
- 12 medium shell-on shrimp
- 1 (6-ounce) link dry Spanish chorizo, thinly sliced
- 1 tablespoon pimentón (smoked paprika)
- 4 bay leaves
- 4 cloves garlic, finely chopped
- 2 tomatoes, cored and finely chopped
- 1 yellow onion, finely chopped
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2 cups paella rice, such as Valencia
- 1 can (14-ounce) artichoke hearts, drained and halved
- 2 large roasted red peppers (from a jar), drained and sliced
- 1 dozen mussels, scrubbed and debearded
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