1lbskinlessboneless chicken thighs, cut into 1" pieces
1red or yellow bell peppercoarsely chopped
1 1/4cupsshort-grain white riceI use Arborio rice
2 1/2 - 3cupsAneto Valencian Paella BaseI found that I needed more
1teaspooncrumbled saffron threads
1lbmedium shrimpshelled and deveined, tail attached
Chopped Italian parsley
Heat 1 tablespoon oil in a deep 12-inch heavy skillet or paella pan over medium-high heat. (I used a heavy-duty wok, and it worked perfectly.) Add chorizo and chicken and stir until chorizo is golden and chicken is cooked through. Remove from pan and set aside.
Add remaining tablespoon oil, garlic, onion and bell pepper to pan. Add paprika and saute for 5 minutes, or until peppers and onion are golden.
Stir in rice, broth and saffron, and bring to a rolling boil, uncovered. Reduce heat, cover and simmer until most of the liquid is absorbed, about 8-10 minutes..Stir in the shrimp and cook, covered, until shrimp are cooked through, about 4 minutes.
Remove from heat and stir in cooked chicken and chorizo. Cover with a kitchen towel and let stand about 5 minutes more, or until all of the liquid is absorbed.
Simmering time will vary, depending on what kind of rice you use. Also, you may need to add additional stock or water as I did. Just be careful to not stir too much or you will end up with a very runny risotto instead of paella!