INGREDIENTS
2
Chicken thighs, boneless skinless
6 oz
Mexican chorizo
6 oz
Shrimp, large
3 cloves
Garlic
1/2 cup
Peas, frozen
1
Shallot or 1/2 onion
2
Vine-ripened tomatoes
2 1/2 cups
Chicken broth
1 cup
White rice, long grain
1 dash
Cayenne pepper
2 tsp
Paprika
1
Salt and pepper
1 pinch
Spanish saffron
1
drizzle Olive oil, extra virgin