- 1 pinch saffron
- 1 tablespoon grapeseed oil
- 1/2 pound chorizo sausage, cut on the diagonal into 1-inch pieces
- 1 pound boneless chicken parts, preferably skin, cut into 2-inch pieces
- 1 large white onion, diced
- 3 cloves garlic, lightly crushed with the side of a knife blade, and minced
- 1 cup dry white wine
- 1 tablespoon paprika
- 1 tablespoon minced fresh flat-leaf parsley leaves
- 1 quart chicken stock
- 2 cups white rice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound mussels, scrubbed and debearded
- 1/2 pound (21 to 25 size) shrimp, peeled, deveined, and tails removed
- 1/4 cup minced fresh cilantro leaves
Add the saffron to 1/2 cup warm water and let it sit for 10 minutes to allow it to "bloom."
Heat the grapeseed oil over medium-high heat in an 8 quart saute pan, brown the chorizo on all sides and remove to a utility platter. Brown the chicken pieces and remove to the same platter.
Add the onion to the pan and saute until translucent, then add the garlic and gently cook until softened, monitoring to make sure it doesn't burn. Add the white wine and allow most of it to evaporate. Stir in the paprika, parsley, 1/2 cup of bloomed saffron, and chicken stock, and bring to a gentle boil. Return the chorizo and chicken to the pan. Stir in the rice, salt and pepper and reduce heat to medium. Cook uncovered without stirring for about 20 minutes, then add the mussels and cover. Let cook until the mussels open, about 7 minutes, then remove them to a utility platter. Add the shrimp to the pot, cover, and cook until they turn pink and opaque, about 5 minutes, then remove the shrimp to a utility platter.