Mixed Paella

• 2 lbs chicken thighs, and drumsticks
• salt and pepper
• 2 tablespoons olive oil
• 12 ounces pork tenderloin, cut in 1/2 inch thick slices
• 8 ounces chorizo sausage, cut in 1/2-inch thick slices (or other spicy sausage)
• 2 tomatoes, peeled, seeded and chopped
• 1 onion, finely chopped
• 4 ounces mushrooms, sliced
• 1 sweet red pepper, cut in strips
• 2 garlic cloves, minced
• 1 12 cups arborio rice
• 3 cups chicken broth
• 14 teaspoon saffron, crushed
• 2 cups frozen green peas (not thawed)
• 2 tablespoons chopped fresh parsley

1. Dry chicken well; season with salt and pepper.
2. In a large skillet, heat 1 Tbsp, of the oil over medium-high heat; brown chicken well in batches, transferring to 13x9-inch glass baking dish or gratin dish.
3. In same pan, brown pork, then chorizo, adding brown pieces to dish.
4. Discard all but 2 tablespoons of the fat from skillet or add olive oil to make that amount.
5. Cook tomatoes, onion, mushrooms, red pepper, and garlic, stirring often, until thickened and much of the liquid evaporates, about 10 minutes.
6. Remove from heat.
7. Stir in rice to coat.
8. Spread over chicken and meat.
9. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 1 day; remove from refrigerator 30 minutes before proceeding).
10. In a small saucepan, bring broth and saffron to boil; remove from heat, cover and let steep for 5 minutes,.
11. Cover with foil; bake in 375F for 45 minutes.
12. Gently stir in peas; cover and bake for 15 minutes or until rice is tender.
13. Garnish with parsley to serve.

chicken thighs, salt, olive oil, pork tenderloin, chorizo sausage, tomatoes, onion, mushrooms, sweet red pepper, garlic, arborio rice, chicken broth, saffron, frozen green peas, parsley

Taken from www.food.com/recipe/mixed-paella-394134 (may not work)