Chicken And Shrimp Paella - cooking recipe

Ingredients

8 chicken thighs
8 chicken drumsticks
1 lb shrimp
4 tablespoons olive oil
coarse salt and pepper
115 g precooked spanish chorizo, chopped
4 garlic cloves, minced
2 red bell peppers
1 onion, chopped
2 cups arborio rice
591 ml frozen peas
858 ml diced tomatoes
858 ml reduced-sodium chicken broth

Preparation

Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high.
Working in batches, cook chicken (do not crowd pot) until browned for about 7 to 8 minutes, turning once. Transfer to a plate and set aside. Reserve pot.
Place bell pepper, chorizo, onion, garlic and tomatoes (with their juice) in pot. Season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated; about 4 to 6 minutes.
Add rice, stirring until translucent around edges; about 1 to 2 minutes.
Add broth and chicken, bring to a boil.
Reduce to a simmer, cover, and cook until rice begins to soften; about 10 minutes.
Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout; about 4 to 6 minutes.