“DINNER AGAINST the CLOCK”: a quick Paella with chicken, shrimp and chorizo By Foodie’s Markets Chef Laura Brennan - Foodies Markets

Ingredients

• ½ cup olive or vegetable oil (plus more if needed)
• ½ cup onion, diced ¼ inch
• 2 bell peppers (red, yellow and/or orange), seeded and diced ¼ inch
• 4 ounces, cooked chorizo sausage, diced ¼ inch
• 2 to 3 cloves garlic, peeled and thinly sliced or finely minced
• 3 teaspoons paprika, preferably smoked Spanish paprika, a mix of sweet and hot
• 2 cups short-grain rice: Arborio (Italian risotto rice) or Valenciano (Spanish paella rice)
• ¾ cup diced canned tomatoes, with liquid
• ½ cup dry white wine or dry sherry
• 32 ounces excellent quality chicken stock
• 2 cups water
• Approximately 1 tablespoon (.5 ounce) saffron threads (optional, but authentic)
• 12 ounces cooked chicken breast (grilled or prepared with minimal seasoning is best) and diced into 1-inch pieces
• 12 ounces peeled and deveined shrimp (I used size: 31/40 or between 31 and 40 pieces per pound)
• ¾ cup green peas, defrosted
• Kosher salt
• Fresh black pepper