SAVANNAH PAELLA

Savannah Paella 

1 Tablespoon smoked paprika

1/4 teaspoon salt

1/4 teaspoon ground black pepper

6 chicken thighs (boneless, skinless)

1/4 cup olive oil

3 chorizo sausage links; cut into 2-inch pieces

2 medium yellow onions, chopped

1 red bell pepper, chopped

2 (14.5) ounce cans petite diced tomatoes

4 cloves garlic minced

2 (10-ounce) packages-saffron-flavored yellow rice

1/4 teaspoon crushed saffron threads

1 (32-ounce) cartonchicken broth… PLUS

1 (14-ounce) can low-sodium chicken broth

1 (8-ounce) bottle clam juice

1/2 cup chopped fresh parsley

1 Tablespoon fresh lemon juice

1 pound large fresh shrimp, peeled (tails left on)

3/4 cup frozen green-peas;thawed

Garnish chopped fresh parslet 

1. In a shallow dish, combine paprika; salt and pepper. Rub mixture over chicken thighs. 

2. In a large deep skillet, heat olive oil over medium-high-heat. Add chicken, and cook for 3-4 minutes per side or until golden brown. Add chorize, and cook for 8-10 minuts, turning occasionally. Remove chicken and sausage from pan;drain on paper towels. 

3. Reduce heat to medium. Add onion, bell peper, tomatoes and garlic to skillet; cook for 5 to 6 minutes, stirring occasionally, or until vegetables are tender. Add rice, stirring to combine. Stir in saffron. Add broth, clam juice, parsley and lemon juice, stirring to combine. Bring to a boil; reduce heat and simmer, stirring occasionally for 10 minutes. 

4. Add cooked chicken, chonizo, and shrimp, stirring gently. Cook for 10-15 minutes or until rice is tender. Sprinkle peas over paella; cook for 5 minutes. Garnish with parsley, if desired. Serve immediately.