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Chicken and Chorizo Paella

• 2 T. good quality Spanish olive oil

• 1 ( 7 oz) rope Spanish chorizo, hot or regular, cut into half moons

• 1 lb. boneless and skinless chicken thighs, diced

• 1 green bell pepper, diced

• 1 yellow onion, diced

• 6 cloves garlic, minced

• 2 roma tomatoes, diced

• 1 can (13.75 oz) whole artichokes, cut in half

• 1 T. tomato paste

• ¼ C. white wine

• 1 tsp. smoked paprika

• 1 tsp. turmeric

• 1.5 C. bomba rice, or calasparra, or other short grain rice

• 4 – 4.5 C. chicken stock

1. Using a paellera, or large saute pan, heat the oil over medium high heat until smoking. Add the chorizo and brown on both sides. Remove from pan; set aside. Do NOT drain the oil.

2. Add the chicken thighs, season with salt and pepper, and brown on both sides. Chicken does not have to be cooked through at this point, just well caramelized. Remove from pan; set aside

3. Combine the pepper, onion, and garlic in the pan, season with salt and pepper, and cook for 3 minutes, making sure that the vegetables are spread out in an even layer in the pan so they can pick up color.

4. Move the mixture to the outer rim of the pan, and add the tomatoes to the middle of the pan, again in a flat layer. Season with salt and pepper. Let the tomatoes cook for 3-5 minutes or until they have begun to caramelize. Mix all together with the other vegetables, and return to the outer rim of the pan.

5. Add the artichokes to the middle of the pan. Let caramelize briefly. Gently fold into the other vegetables, and return to the outer rim of the pan.

6. Add the tomato paste to the middle of the pan and toast briefly to cook out the raw flavor. Do not burn.

7. Deglaze the pan with the white wine, and stir into the tomato paste, making a wet mixture that can be folded well into the vegetables. Cook until most of the liquid has evaporated.

8. Add the rice and toss well to combine. Toast the rice briefly in the pan; rice grains should be slightly toasted and translucent. Spread the entire mixture out evenly across the pan, and then add 3 C. chicken stock, paprika, and turmeric. Bring mixture to a boil then reduce heat to a simmer and cover the pan with aluminum foil. Cook for 15 minutes. Remove foil and check the stock level – a little wet is ok. The rice should be 2/3 the way cooked. If the mixture has enough moisture to finish cooking the rice, do not add more stock. If the mixture is too dry, add another ½ C. stock. Replace foil and cook for another 5 minutes. Remove pan from heat and let sit, covered for 10-15 minutes. Serve Immediately. *Be sure to scrape that delicious socarrat off of the bottom of the pan.