1/4 cup extra virgin olive oil
8 bone-in chicken thighs, skin on
2 Vidalia onions, chopped
4 cloves garlic, chopped
3 chorizo sausages, cut into 1/2-inch slices
1 red bell pepper, chopped
1 1/2 cups basmati rice
4 cups Kitchen Basics® Original Chicken Stock
1/2 cup dry white wine
1/2 teaspoon McCormick® Gourmet Collection Saffron, Spanish, crumbled
1 1/2 pounds large shrimp, peeled and deveined
1 pound mussels, rinsed
1/2 cup fresh or frozen peas
1. Heat oil in large deep skillet or Dutch oven on medium heat. Add chicken; cook about 3 minutes per side or until browned. Remove chicken from skillet.
2. Stir onions, garlic, sausage and red pepper into skillet. Cook and stir until onions begin to brown. Add rice; cook and stir until rice begins to look translucent and has a slightly nutty aroma. Add stock, wine and saffron. Bring to boil; stir. Reduce heat to low.
3. Place chicken on top of rice. Cover and cook 25 minutes or until rice has absorbed most of the liquid and chicken is cooked through. If rice needs more cooking time and liquid is completely absorbed, simply add more stock and simmer a little longer.
4. Place shrimp, mussels and peas over rice mixture. Cover and cook on low heat 10 minutes or until shrimp turn pink and mussels have opened. Season with salt and pepper to taste. Stir before serving.
Serving Suggestion: Serve in wide shallow soup bowls. Sprinkle with chopped parsley and squeeze juice from a lemon wedge.