- 8 boneless, skinless chicken thighs
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tsp garlic, minced
- 2 tsp spanish paprika
- salt and pepper
- 1 lb Chorizo sausage, cut into 8 pieces
- 1/2 cup olive oil
- 2 small yellow onions, diced
- 12 cloves garlic, minced
- 1 large red pepper, chopped
- 1 large green pepper, chopped
- 1 can 28 oz. tomatoes, chopped
- 3 cups Calrose rice
- 4 bay leaves
- 5 sprigs thyme, fresh
- 1 tsp Spanish paprika
- salt and pepper, to taste
- pinch saffron
- 5 cups fish stock
- 1/2 cup white wine
- 24 mussels, scrubbed
- 1 cup green peas, fresh or frozen
- 24 large shrimp, shelled and deveined
- 2 tbsp fresh parsley, minced
Recipe from Gathering Around The Grill Cookbook