Asparagus And Manchego Paella

• 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

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

olive oil, onion, chicken thighs, garlic, arborio rice, broccoli florets, chicken broth, powdered saffron, shrimp, lengths, manchego cheese

Taken from www.food.com/recipe/asparagus-and-manchego-paella-461655 (may not work)