Chicken & Shrimp Paella

  • 2 each Boneless Skinless Chicken Thighs
  • 6 each Shrimp, Size 13-15 or 16-20, Peeled & Deveined
  • 3 ounces Spanish Chorizo or Calabrese Salami or any Cured Spiced Meat
  • 1/2 each Yellow Onion
  • 3 cloves Garlic
  • 1 each Roasted Red Pepper
  • 1 pinch Saffron*
  • 1/4 tsp Chili Flake*
  • 1/2 tsp Paprika
  • 1/4 pound of Mushrooms (buttons or creminis or whatever mushrooms you have)
  • 1 1/2 cups Long Grain Rice
  • 3 cups Chicken, Vegetable or Beef Stock
  • 2 sprigs of Fresh Thyme or Oregano
  • 1/4 cup Frozen Peas
  • Salt & Pepper To Taste
  • Extra Virgin Olive Oil As Needed
    *=Optional Ingredients
    Have a wide fry pan or sauté pan handy with a lid.
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