Chicken, Chorizo and Shrimp Paella

Ingredients

• 8 ounces fresh chorizo, casings removed
• 1 small onion, thinly sliced
• 1 garlic clove, thinly sliced
• 1 14-oz can diced tomatoes
• 1 cup arborio rice
• Pinch of saffron threads dissolved in 2 tablespoons of water
• 1 1/2 cups water
• Salt and freshly ground pepper
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1 pound large shrimp, shelled and deveined
• 1/4 cup dry white wine
• 1 tablespoon fresh lemon juice
• 1 1/2 cups cooked chicken, preferably dark meat (8 ounces)
• 2 tablespoons chopped flat-leaf parsley
• 1 scallion, thinly sliced

Steps

1. Bring the cooked chicken to room temperature (take out of the refrigerator)

2. In a large skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until some of the fat is rendered and the chorizo is browned, 4 minutes. Add the onion and garlic and cook over low heat, stirring, until softened and just beginning to brown, 8 minutes.

3. Stir in the tomatoes, rice, saffron with its liquid and the 1 1/2 cups of water. Season with salt and pepper and bring to a boil. Cover and simmer over low heat, without stirring, until the rice is al dente and the liquid is absorbed, 15 minutes.

4. In another skillet, heat the 1/4 cup of olive oil until shimmering. Season the shrimp with salt and pepper, add them to the skillet and cook over high heat, turning once, until pink and cooked through, about 3 minutes. Using a slotted spoon, transfer the shrimp to the rice. Discard the oil.

5. Stir the cooked chicken into the rice. Garnish with the parsley and scallion, drizzle with the remaining 1 tablespoon of olive oil and serve.