Shrimp And Chicken Chorizo Paella - cooking recipe

Ingredients

1/2 teaspoon saffron, ground (can substitute cumin)
1/4 cup hot water
2 teaspoons olive oil, divided
1 lb uncooked shrimp, large, peeled, deveined
12 ounces chicken chorizo sausage, sliced
1 large uncooked onion, thinly sliced
8 ounces cremini mushrooms, sliced
4 medium uncooked scallions, white parts sliced, green ends reserved
1 teaspoon kosher salt
1 tablespoon minced garlic
15 ounces diced tomatoes, drained
1/4 teaspoon paprika
2 cups uncooked arborio rice
2 1/2 cups low sodium chicken broth
1 cup roasted piquillo pepper, sliced
1 cup frozen baby peas
1/4 cup fresh parsley, chopped

Preparation

In a small bowl, combine saffron and hot water; stir to dissolve.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Cook shrimp until opaque, about 2 to 3 minutes per side; remove to a plate. Add remaining teaspoon oil, chorizo, onion, mushrooms, white parts of scallion and slat to pan; cook, stirring often, until mushrooms begin to brown, about 5 to 6 minutes.
Add garlic to pan; cook, stirring a few times, about 1 minute. Add tomatoes, papricka and rice; stir to combine. Add broth and saffron water, bring to a boil. Reduce heat to medium-low and brinig to a simmer; cook for 15 minutes.
Stir in peppers, peas and reserved shrimp; continue to cook, uncovered, until rice is tender and begins to dry on bottom of pan, about 5 to 7 minutes. Garnish with parsley and chopped green parts of scallion; serve. Yields about 1 1/2 cups per serving.