Paella (Beef, Chicken And Chorizo)

• 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

1. Preheat oven to 400 degrees.
2. Brown chicken with salt and pepper in separate skillet over med-high heat until cooked through (about 10 minutes). Set aside and keep warm.
3. 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.
4. 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).
5. Add rice, stock, turmeric, saffron and bring to a boil.
6. 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).
7. Serve immediately.

chicken, chorizo sausage, skirt steak, red bell pepper, frozen peas, garlic, grain rice, chicken stock, red onion, saffron, turmeric, salt, pepper, olive oil

Taken from www.food.com/recipe/paella-beef-chicken-and-chorizo-530719 (may not work)