Seafood And Chorizo Athlete'S Paella

• 2 oz. chorizo, halved lengthwise and sliced into 1/4-inch thick moons
• 6 garlic cloves, minced
• 1 t. saffron threads
• 1 c. brown rice
• 1 3/4 c. chicken or vegetable broth (more as needed)
• 1 14.5oz can diced tomatoes in juice
• 8 oz. mixed frozen seafood
• 3/4 c. frozen peas

1. 1. Heat a Dutch oven over medium heat. Add chorizo and cook until the fat begins to render (about two minutes). If using soy chorizo, add 2 T. neutral-flavored oil (no fat in non-meat chorizo!).
2. 2. Add garlic and saute until fragrant (about one minute). Add saffron, rice, and broth. Cover pot and bring to a boil.
3. 3. Reduce heat and cook at a gentle simmer for 30 minutes.
4. 4. Stir in diced tomatoes and juice. Cover pot, and continue to cook another 25 minutes.
5. 5. Season seafood with salt and pepper. Stir shrimp and peas into mixture, adding more broth if the rice appears dry. Cover, and continue to cook until seafood is cooked through and rice is tender (about 10 or 15 minutes).
6. 6. Allow paella to rest for five minutes, covered. Fluff rice with a fork.

chorizo, garlic, saffron threads, brown rice, chicken, tomatoes, frozen peas

Taken from www.epicurious.com/recipes/member/views/seafood-and-chorizo-athletes-paella-50138022 (may not work)