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Ingredients
6 servings
Instructions
Step 1
Heat stock, 1.5 cups of wine and saffron and keep warm.
Step 2
Get BBQ very hot and oil an 18" paella pan. Fry chicken and chorizo.
Step 3
Deglaze pan with 1/2 cup white wine and add onion, bell pepper, tomato, and garlic to make sofrito. Saute 15 minutes.
Step 4
Add rice and cook 2 minutes. Spread rice and sofrito into an even layer on the pan.
Step 5
Add stock mixtue. Don't stir from this point on.
Step 6
Place chicken and chorizo around the pan and cover the BBQ for 20 minutes.
Step 7
Add seafood and peas, mollusks face down. Cover and cook another 8 minutes until all shells open and shrimp are cooled.
Step 8
Remove from heat, squeeze juice of one lemon on top, garnish with lemon and parsley, cover with a towel for 10 minutes, serve.
Notes
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