6–8 ounces smoked chorizo sausage, cut crosswise into 1/4-inch discs.
1 1/2 boneless, skinless chicken breasts (about 1 1/2 pounds) sliced crosswise into 2-inch wide strips. or 6 chicken thighs with bones, skin removed.
Fresh ground pepper
1 medium yellow onion, chopped (about 1 1/2 cups)
2 large cloves of garlic, minced (about 1 tablespoon)
1 teaspoon finely-chopped fresh rosemary
Pinch of saffron
1 teaspoon smoked Spanish paprika
1 cup canned diced tomatoes
2 cups aborio rice, rinsed of excess starch
3 cups low-salt chicken broth (I like Swanson’s)
12–14 medium shrimp, peeled and deveined
1–2 roasted red peppers from a jar, sliced into strips or sliced pimientos from a jar.
2 tablespoons chopped parsley, optional garnish
Preheat oven to 400ºF
Heat 1 tablespoon oil in a large oven-proof skillet (at least 12″) Cook sausage, stirring, over high heat, until browned, about 2 minutes. Transfer to a plate and set aside.
Season chicken with 1 teaspoon of salt and sprinkles of black pepper, to taste. Add 1 additional tablespoon olive oil to skillet. Add chicken and sear on all sides, about 2 minutes total. Remove to the plate with the sausages and set aside. (for thighs, season as above and brown 4 minutes per side)
Lower heat to medium-low, add onions, and cook, stirring, until the onion softens, 3-4 minutes. Add garlic and rosemary and cook, stirring, until fragrant, about 30 seconds. Add rice, Saffron (rubbing it between your fingers so it breaks up as it falls into the pan), paprika, tomatoes, and 1 1/2 teaspoons salt. Stir everything just to combine. Pour broth over mixture. Add chicken strips and sausages evenly around the pan, pushing them down into the rice so just their tops are showing through. Bring the mixture to a boil and transfer the skillet to the oven. Cook for 8 minutes, uncovered.
Remove pan from the oven. Decorate the top with strips of red pepper and raw shrimp. Sprinkle shrimp lightly with salt and smoky paprika. Return the skillet to the oven. Cook for 8-10 minutes longer, until shrimp and chicken are cooked through. Remove from oven and sprinkle with parsley, if you like. Serve hot.