<b>Ingredients</b><br><br>
• 1 Pound large shrimp, peeled, deveined, tail off<br>
• 4 Tbsp. Olive oil, divided<br>
• 6 Garlic cloves, minced and divided<br>
• ¼ tsp. Paprika<br>
• 1 Cup onion, chopped<br>
• ½ tsp. Saffron<br>
• 1 Bay leaf<br>
• 1-14.5 oz. Canned diced tomatoes<br>
• 2 Cups brown rice<br>
• 4 Cups chicken stock<br>
• 1 Pound boneless chicken thighs<br>
• 1-8 oz. Package Spanish chorizo, sliced<br>
• 2 Cups snow peas<br>
• Salt and pepper
<b>Step 1</b>
Preheat oven to 350 degrees. Season shrimp with 2 tablespoons olive oil, paprika, salt and pepper and refrigerate until ready to cook.
<b>Step 2</b>
Chop onions and slice red bell pepper.
<b>Step 3</b>
Heat olive oil in a large pot that is easily transferable to a hot oven. Sauté onions until translucent add garlic and sauté for additional minute. Then add diced tomatoes, saffron and rice.
<b>Step 4</b>
Mix until well blended then add chicken stock and bay leaf (we used two bouillon cubes and water to make our stock). Bring to a boil and transfer to oven for 30 minutes.
<b>Step 5</b>
While rice is in the oven prepare chicken. Season with salt and pepper and sear for about 5 minutes on each side in a hot skillet with remaining olive oil.
<b>Step 6</b>
Set chicken aside and in the same skillet cook sliced chorizo for about 5 minutes stirring occasionally.
<b>Step 7</b>
After the rice has cooked for 30 minutes, remove from over. Cut chicken into 2 inch pieces. Then pour chicken and chorizo over rice and return to oven for additional 20 minutes.
<b>Step 8</b>
During this time, cook shrimp (stirring occasionally) using the same skillet where you cooked chicken and chorizo. After 5 minutes, remove from heat and mix in snow peas and pepper.
<b>Step 9</b>
After rice has cooked for 20 minutes, remove from oven and let sit uncovered for 5-10 minutes.
<b>Step 10</b>
Add shrimp mixture to rice. Transfer to platter and serve.