Paella (Beef, Chicken And Chorizo) - cooking recipe

Ingredients

1 lb boneless skinless chicken tenderloins, cut into 1 inch cubes
1/2 lb chorizo sausage, sliced diagonal
1 lb skirt steak, cut into strips
1 red bell pepper, diced
1/2 cup frozen peas
2 tablespoons minced garlic (fresh or jarred)
2 1/2 cups medium grain rice
4 cups chicken stock
1 medium red onion, diced
1/4 teaspoon saffron
1/4 teaspoon turmeric
salt, to taste
pepper, to taste
2 tablespoons olive oil

Preparation

Preheat oven to 400 degrees.
Brown chicken with salt and pepper in separate skillet over med-high heat until cooked through (about 10 minutes). Set aside and keep warm.
Brown skirt steak with salt and pepper in separate skillet over med-high heat until medium rare (about 5 minutes). Set aside and keep warm.
Using paella pan (enamel/cast iron/dutch) with olive oil over med-high heat saute onions, garlic, bell pepper, and chorizo until chorizo is browned (about 10 minutes).
Add rice, stock, turmeric, saffron and bring to a boil.
Add the previously set aside proteins and frozen peas, stir all ingredients combined. Immediately place into preheated 400 degree oven for 20-30 minutes (or until liquid has evaporated).
Serve immediately.