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Chicken, Chorizo, Shrimp & Asparagus Paella

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Managed to achieve the perfect socarrat with this delicious Paella I have been cooking for years. 



6 chicken thighs (about 1 1/2 pounds), skinned and deboned

1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary

3/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

2 teaspoons vegetable oil

2 chorizo sausages chopped

1 cup chopped onion

1/2 cup chopped red bell pepper

1 1/2 cups uncooked Bomba paella rice

1/2 cup diced plum tomato

1 teaspoon Hungarian sweet paprika

1/4 teaspoon saffron threads, crushed

1 garlic clove, minced

5 cups fat-free, less-sodium chicken broth (Bomba rice is very thirsty!)

3/4 pound large shrimp, peeled and deveined

1 cup (1-inch) diagonally cut asparagus

1/2 cup frozen green peas, thawed



Preheat grill to 375° with the Paella pan directly over the fire.

Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan; cover and keep warm.

Add chorizo to pan; cook 1 minute. Add onion and bell pepper; cook 7 minutes, stirring constantly. Add rice, tomato, paprika, saffron, and garlic; cook 1 minute, stirring constantly. Return chicken to pan. Add broth and 1/4 teaspoon salt; bring to a boil. Stir in shrimp, asparagus, and peas. Grill until all the moisture is absorbed and the perfect socarrat has formed. DON'T overcook it!!!







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