Provenance of Dish
I started making "kitchen sink" risotto and paella years ago. I've adapted the recipes over time in order to try to simplify while keeping in the ingredients seemed to create the tastiest dinner.
2 Bell Peppers
4 Garlic Cloves
10 ounces of Dried Chorizo
2 cups Arborio Rice
1 pound Oyster Mushrooms
2 teaspoon Smoked Paprika
2 teaspoon Turmeric
1/2 cup Seafood Stock
2 tablespoons Sour Cream
1 pound of Peeled Deveined Shrimp
1 pound of Chicken (breast or thigh)
8 ounces of Peas (fresh are best, frozen are fine)
6 cups of Water
Slice Bell Pepper into strips, mince garlic, slice chorizo into thin disks, and chop chicken into 1 inch pieces. Keep chicken and shrimp separate. Season chicken and shrimp each lightly with salt, pepper, and half of the smoked paprika.
Heat bell pepper and chorizo for 2-3 minutes in a drizzle of olive oil at medium-high heat. Stir in the uncooked rice, garlic, and remaining paprika. Stir for 1 minute. Add stock concentrate and simmer for 1 minute. Stir in 3 cups water (6 cups for 4). Bring to a boil. Reduce heat to low. Cook, stirring occasionally, until liquid has evaporated and rice is tender, 15-20 minutes. Add water in small splashes if the liquid evaporates before the rice has finished cooking.
While rice cooks, heat olive oil in a large pan over high heat. Add shrimp and cook 3-4 minutes or until the shrimp is opaque on both sides. Set shrimp aside. Add chicken to the same pan and cook 5-7 minutes or until chicken is cooked through. Set chicken aside. Add the mushrooms to the same pan and spread them out in a single layer. Cook, undisturbed for 3-5 minutes until they start to brown.
When rice is done, stir in peas. Add all ingredients into the rice and serve in the pan for a traditional paella feel or dish out portions separately.