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Export 15 ingredients for grocery delivery
Step 1
Heat 1/2 cup of the broth in a pot until simmering, add saffron and set aside for 10 minutes.
Step 2
Meanwhile, heat oil in a (14- to 16-inch) paella pan or a large, deep skillet over medium-high heat.
Step 3
Add chicken, shrimp and chorizo, and cook, stirring occasionally, until lightly browned, 6 to 8 minutes.
Step 4
Transfer shrimp to a large plate and set aside, leaving chicken and chorizo in the pan.
Step 5
Add pimentón, bay leaves, garlic, tomatoes, onion, salt and pepper, and cook, stirring often until thickened and fragrant, about 10 minutes.
Step 6
Add saffron broth and remaining 4 1/2 cups chicken broth; bring to a boil.
Step 7
Add rice and stir very gently to distribute. Top with artichokes and peppers, and cook without stirring, until most of the liquid is absorbed, 15 to 18 minutes.
Step 8
Reduce heat to medium-low, add reserved shrimp and mussels, tucking them down into the rice, and cook again without stirring, until mussels have opened and rice is just tender, 5 to 7 minutes more. (Discard any mussels that don’t open.)
Step 9
Set aside off of the heat to let rest for 10 minutes, and then serve.
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