Shrimp and Chicken Chorizo Paella

Ingredients

• 1/2 tsp saffron, ground
• 1/4 cup(s) hot water
• 2 tsp olive oil, divided
• 1 pound(s) uncooked shrimp, large, peeled, deveined
• 12 oz chicken chorizo, sliced
• 1 large uncooked onion(s), thinly sliced
• 8 oz cremini mushroom(s), sliced
• 4 medium uncooked scallion(s), white parts sliced, green ends reserved
• 1 tsp kosher salt
• 1 Tbsp minced garlic
• 15 oz canned diced tomatoes, drained
• 1/4 tsp paprika
• 2 cup(s) uncooked arborio rice, or other short grain rice
• 2 1/2 cup(s) canned low-sodium chicken broth
• 1 cup(s) roasted piquillo peppers, sliced
• 1 cup(s) frozen baby peas
• 1/4 cup(s) fresh parsley, chopped

Instructions

1. In a small bowl, combine saffron and hot water; stir to dissolve.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Cook shrimp until opaque, about 2 to 3 minutes per side; remove to a plate. Add remaining teaspoon oil, chorizo, onion, mushrooms, white parts of scallion and salt to pan; cook, stirring often, until mushrooms begin to brown, about 5 to 6 minutes.
3. Add garlic to pan; cook, stirring a few times, about 1 minute. Add tomatoes, paprika and rice; stir to combine. Add broth and saffron water; bring to a boil. Reduce heat to medium-low and bring to a simmer; cook for 15 minutes.
4. Stir in peppers, peas and reserved shrimp; continue to cook, uncovered, until rice is tender and begins to dry on bottom of pan, about 5 to 7 minutes. Garnish with parsley and chopped green parts of scallion; serve.

Notes

Yields about 1 1/2 cups per serving.

If you can't find bottled roasted piquillo peppers (ubiquitous in Spain), standard roasted red bell peppers would make a fine substitute.