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- 3 tablespoons olive oil
- 4 chicken thighs, each cut into 4 or more pieces
- 1lb Spanish chorizo sausage, cut up in 1 inch pieces
- Salt and freshly ground black pepper
- 2 medium onions, diced
- 1 cup frozen peas
- 3 cups short-grain white rice
- 1 pinch saffron (optional)
- 1 28 oz can crushed tomatoes
- 1 tbsp smoked Spanish paprika (pimenton)
- 1 quart chicken stock
- 1 cup dry white wine
- 3/4lb pound shrimp, peeled, deveined, and tails removed
- 4 cloves garlic, minced
Directions:View on Big Girls Small Kitchen
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