Asparagus And Manchego Paella - cooking recipe

Ingredients

1/2 cup olive oil
1 onion, finely diced
3 boneless skinless chicken thighs, cut into 1/2-inch cubes
4 cloves crushed garlic
1 1/2 cups arborio rice
2 cups broccoli florets
3 1/4 cups chicken broth
1/4 teaspoon powdered saffron
1/2 lb raw shrimp, peeled
1 lb asparagus, trimmed and cut into 1-inch lengths
1 cup grated manchego cheese

Preparation

Heat olive oil in a large skillet that has a lid.
Fry onion until browned.
Add chicken and brown on all sides.
Add garlic and cook 1 minute.
Add rice, broccoli, chicken broth, saffron, and shrimp. Reduce heat to medium and cook, covered, for 20 minutes. Do not stir!
Add asparagus on top, cover again and cook 5 minutes, or until asparagus and rice are tender and chicken is cooked through.
Serve topped with manchego.