Ingredients

• 1/4 – 1/2 Link Chorizo (2-4 oz)
• 1/2 Chicken Breast
• 1/4 med Yellow Onion
• 1/4 tsp minced Garlic
• 1/4 cup Tomato Sauce
• 1/4 cup White Wine
• 1 1/4 cup Organic Chicken Stock
• 1/4 tsp Smoked Paprika
• 1/4 tsp saffron
• 1/2 cup Jasmine Rice
• 4 Clams
• 4 Mussels
• 4 Shrimp
• 4 strips Roasted Red Pepper
• 2 tbsp frozen Peas
• 1/4 Lemon

Directions

1. Slice Chorizo and cube chicken and set aside.
2. Dice 1/4 med onion and set aside
3. Wash clams, mussels and shell shrimp and set aside
4. Thaw frozen peas.
5. Toast saffron threads in a small pan on medium heat for approximately one minute or until darkened. Remove from heat an set aside.
6. Heat olive oil in skillet. Brown Chorizo on both sides and set aside.
7. Salt and pepper the chicken and brown all sides. Set aside with the Chorizo.
8. Add onion and garlic to skillet and saute.
9. Add Tomato sauce, wine, stock, paprika and bring to a boil. Powder the toasted saffron and add to the skillet.
10. When it comes to a boil add rice, stir, then place chicken and chorizo on top. Cook over medium heat 10 minutes (simmer).
11. Add clams, mussels and shrimp simmer until all have opened. Add extra chicken stock if rice begins to dry out.
12. Add peas and pepper strips and cook until rice begins to form a dark crust on the bottom of the pan and all liquid is absorbed. Be careful not to burn the rice.
13. Serve with lemon wedge.