Easy Chicken and Shrimp Paella

• servings: 4 servings
• active time: 25 minutes
• total time: 40 minutes

Ingredients

4 bone-in, skinless chicken thighs

4 bone-in, skinless chicken drumsticks

Coarse salt and ground pepper

2 tablespoons olive oil

1 red bell pepper (ribs and seeds removed), thinly sliced

1 link precooked Spanish chorizo, chopped (2 ounces)

½ small onion, chopped

2 garlic cloves, minced

1 can (14.5 ounces) diced tomatoes, in juice

1 cup arborio rice

1 can (14.5 ounces) reduced-sodium chicken broth

1 box (10 ounces) frozen peas

½ pound peeled and deveined frozen medium shrimp, thawed

Directions

Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high. Working in batches, cook chicken (do not crowd pot) until browned, 7 to 8 minutes, turning once. Transfer to a plate (reserve pot); set aside.

Place bell pepper, chorizo, onion, garlic, and tomatoes (with their juice) in pot; season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated, 4 to 6 minutes.

Add rice; cook, stirring, until translucent around edges, 1 to 2 minutes. Add broth and chicken; bring to a boil. Reduce to a simmer; cover, and cook until rice begins to soften, about 10 minutes. Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout, 4 to 6 minutes.