Ingredients

• 4oz Chorizo - casings removed and crumbled
• 1 Small Onion - thinly sliced
• 1 Clove Garlic - thinly sliced
• 0.5 Cups Diced Tomatoes
• 1 Cup Arborio Rice
• Pinch of Saffron, dissolved in 2 Tblsp Water
• 1.5 Cups Water
• Salt & Pepper
• 1 Tbsp Olive Oil
• 8oz Cooked Chicken
• 8oz Mixed Seafood (thawed if frozen)
• 2 Tblsp chopped flat-leaf Parsley
• 1 Scallion - thinly sliced

1. In a 10-inch skillet, cook the Chorizo over a medium heat, breaking it up with a spoon, until some of the fat is rendered and the Chorizo is browned - approx 4 minutes.
2. Add the Onion and Garlic and cook over low heat, stirring, until softened and just beginning to brown - approx 8 minutes.
3. Stir in the Tomatoes, Rice, Saffron with its liquid and the 1.5 cups of Water.
4. Season with salt and pepper and bring to a boil, then cover and simmer over a low heat, without stirring, until the rice is al dente and the liquid is absorbed - approx 15 minutes.
5. Stir the cooked chicken and the seafood mix into the rice. Cover and cook on a medium heat for 5-10 minutes, until the paella is just heated through and the seafood is cooked.
6. Garnish with the Parsley and Scallion, drizzle with the Olive Oil and serve.