Paella

• 2 tablespoons olive oil
• 4 boneless, skinless chicken thighs trimmed and chopped
• 2 chorizo finely diced
• 3 slices bacon chopped
• 1 red onion finely chopped
• 1 red pepper seeded and chopped
• 3 cloves garlic crushed
• 1 1/2 cups long-grain rice
• 15 ounces diced tomatoes
• 3/4 cup peas frozen baby
• 2 cups chicken stock
• 1/4 teaspoon cayenne pepper
• 1 pinch saffron threads
• 36 medium shrimp peeled and deveined
• 1/2 cup chopped parsley

1. Heat oil in a large skillet on high heat. Cook chicken, chorizo and bacon for 2-3 mins, until golden. Add onion and cook, stirring, 1-2 mins. Stir in pepper and garlic, cook, stirring occasionally, for 2-3 mins.
2. Stir in rice, tomatoes and peas. Add stock, cayenne pepper and saffron. Season to taste. Stir until combined.
3. Bring to a boil. Reduce heat to low and simmer, covered, for 15 mins. (Do not stir again).
4. Place shrimp over rice mixture. Cook, covered, a further 5-10 mins. Serve in cups or small bowls, with parsley garnish.

olive oil, chicken, bacon, red onion, red pepper, garlic, longgrain rice, tomatoes, peas frozen baby, chicken stock, cayenne pepper, saffron threads, shrimp, parsley

Taken from www.yummly.com/recipe/Paella-1399070 (may not work)