Easy Weeknight Paella Recipe | Red Stick Spice

Ingredients

• 3 Tbl Arbequina Extra Virgin Olive Oil
• 1/2 lb sliced chorizo
• 1/4 lb cubed chicken thighs or pork loin
• Salt and pepper to taste
• 1 onion, chopped
• 1 bell pepper, minced
• 3 Tbl Sofrito
• 2 cups rice
• 1 good pinch—about 1/2 tsp saffron
• 1 3/4 cups chicken stock, heated and kept warm
• An additional 1 cup warm stock (for re-wetting the paella)
• 1 3/4 cups white wine, heated and kept warm
• 1/2 pound peeled, tail-on medium-large shrimp
• 1/2 pound clams
• 1/2 pound vegetables like frozen peas, julienned yellow and red bell pepper, sliced mushrooms