Shrimp And Chicken Chorizo Paella

• 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

1. In a small bowl, combine saffron and hot water; stir to dissolve.
2. 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.
3. 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.
4. 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.

saffron, water, olive oil, shrimp, chicken chorizo sausage, onion, cremini mushrooms, scallions, kosher salt, garlic, tomatoes, paprika, arborio rice, chicken broth, piquillo pepper, frozen baby peas, fresh parsley

Taken from www.food.com/recipe/shrimp-and-chicken-chorizo-paella-523871 (may not work)