Paella Mixta

• 4 whole Chicken Thighs, Bone-in, With Skin
• 4 whole Chorizo, Or Sausage Of Choice (I Used Andouille Chicken Sausage)
• 2 whole Medium Onions, Sliced
• 5 cloves Garlic, Halved
• 1- 1/2 cup Green Olives With Pimento, Halved
• 1- 1/2 cup Arborio Rice
• 3 cans (14 Oz. Size) Chicken Broth
• 1/2 teaspoons Ground Cumin
• 1/4 teaspoons Saffron Sprigs
• 2 whole Bay Leaves
• 1/2 teaspoons Dried Thyme
• 12 whole Shrimp, Peeled And Deveined, With Tails
• Extra Virgin Olive Oil
• Salt And Pepper
• 1 whole Lemon, Cut Into Wedges

1. Preheat oven to 425 degrees F. In a 12 saute pan (or 18 paella pan, or Dutch oven) add enough olive oil to cover the bottom.
2. Put pan over medium to high heat.
3. Season the chicken with salt and pepper.
4. Add chicken to pan and sear both sides until browned.
5. Remove from heat and set aside.
6. Place sausage in pan and sear both sides until browned.
7. Remove from heat and set aside.
8. Add onion to pan and cook until soft.
9. Add garlic and olives.
10. Continue to saute for 5 10 minutes.
11. Season with salt and pepper.
12. Add rice and saute for 3 5 minutes (until rice begins to toast), then pour in chicken stock.
13. Add cumin, saffron, bay leaves and thyme, and salt and pepper to taste.
14. Add chicken and sausage to pan.
15. Arrange in a decorative fashion.
16. Cover with lid or foil.
17. Place pan in preheated oven, and cook for 45 minutes.
18. Season shrimp with salt and pepper, and add it to the pan.
19. Cook for an additional 5 minutes.
20. Serve with lemon.
21. Serves 4.

chicken, choice, onions, garlic, green olives, rice, chicken broth, ground cumin, saffron sprigs, bay leaves, thyme, shrimp, extra virgin, salt, lemon

Taken from tastykitchen.com/recipes/main-courses/paella-mixta/ (may not work)