4 ½ cups chicken stock
1 generous pinch saffron
2 boneless skinless chicken breasts and/or thighs (roughly cubed)
6-8 wild shrimp (peeled, deveined, tails left intact)
salt and pepper, to taste
4 Tbs. olive oil (divided)
1 medium sweet onion (finely chopped)
2 large celery stalks (finely chopped)
1 large carrot, (finely chopped)
4 garlic cloves (minced)
2 tsp. smoked paprika
½ cup canned tomato puree
1 ½ cups brown rice
7 oz. Spanish chorizo (ends removed, ¼-inch slices)
½ cup green olives (pitted, halved)
lime (juiced)
Sea salt, to taste
|
