6boneless skinless chicken thighs (4 ounces each), cut in half if large
4garlic cloves, minced
1bell pepper, chopped (I used yellow, but any color would work)
2largetomatoes, seeded and chopped
1heaping teaspoon Spanish smoked paprika
2cupsuncooked short- or medium-grain rice (such as paella rice or Arborio)
8ouncesSpanish chorizo, or other smoked or cooked sausage, cut into bite-size pieces
1poundmedium-size shrimp, peeled, deveined and cut into 1/2-inch chunks
1/4cupchopped fresh parsley leaves for garnish
1large handful of slender stalks of fresh asparagus, trimmed and cut into 1/2-inch pieces
1cupfrozen peas, thawed
2ouncesdiced roasted pepper (I used jarred)
2or 3 lemons, cut into wedges, for serving
Heat the oven to 450F degrees.
Meanwhile, heat the stock and saffron in a small saucepan.
Put the oil in a 12-inch ovenproof skillet over medium-high heat. When the oil is hot, add the chicken thighs and cook, until well browned on both sides, about 10 minutes.
Remove the chicken from the pan and add the onion, garlic and green pepper and sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
Add the tomatoes, bay leaves and paprika and cook another 3 minutes. Add the rice and cook, stirring occasionally, until it's coated, another 1 to 2 minutes.
Carefully add the stock and stir just until combined. Add the chicken and chorizo, stirring to combine.
Carefully transfer the skillet to the oven and let it bake, undisturbed for 15 to 20 minutes, until the rice is dry and just barely tender. If the rice appears too dry, but still isn't quite done, add a little more stock or water and bake another 5 minutes.
When the rice is ready, add the shrimp, pressing them into the hot rice and then sprinkle on the asparagus, peas and pimentos. Place back in the oven and cook another 10 minutes, until the shrimp is done.
Remove from the oven and sprinkle with parsley. If you like, put the pan over high heat for a few minutes to develop a bit of a bottom crust before serving.