Chicken And Shrimp Paella

• 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

1. Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high.
2. 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.
3. 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.
4. Add rice, stirring until translucent around edges; about 1 to 2 minutes.
5. Add broth and chicken, bring to a boil.
6. Reduce to a simmer, cover, and cook until rice begins to soften; about 10 minutes.
7. Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout; about 4 to 6 minutes.

chicken, chicken, shrimp, olive oil, salt, spanish chorizo, garlic, red bell peppers, onion, arborio rice, frozen peas, tomatoes, chicken broth

Taken from www.food.com/recipe/chicken-and-shrimp-paella-537362 (may not work)