A heart-warming, savory dish best reserved for those times when you absolutely need everyone to gather around the table.

Ingredients

• 4 chicken drumsticks
• 3 links of pork chorizo
• 1 pound shrimp (shelled and deveined), seasoned with salt and pepper
• 3 cups chicken stock
• 1 med. red onion (sliced)
• 2 cups bell pepper (diced, assorted colors)
• 2 cloves garlic
• 1 1/2 cups arborio rice
• 3/4 cup olives (sliced, assorted types)
• 1/2 teaspoon fresh thyme leaves (whole)
• 1/2 teaspoon cumin (ground)
• 1/4 teaspoon saffron (sprigs)
• 2 bay leaves
• salt & pepper (to taste)
• olive oil (for pan)

Directions

1. Preheat oven to 425ºF
2. In a 12" saute pan (or 18" paella pan) add enough olive oil to cover the bottom. Put pan over medium to high heat.
3. Season the chicken with salt and pepper. Add chicken to pan and sear both sides. Remove from heat and set aside.
4. Place chorizo in pan and sear both sides. Remove from heat and set aside.
5. Add onion to pan and cook until soft.
6. Add garlic, peppers and olives. Continue to saute for 5 - 10 minutes. Season with salt and pepper.
7. Add rice and saute for 3 - 5 minutes (until rice begins to toast)
8. Add chicken stock.
9. Add cumin, saffron, bay leaves and thyme. Salt and pepper to taste.
10. Add chicken and chorizo to pan. Arrange in decorative fashion. Cover with foil.
11. Place pan in preheated oven. Cook for 45 minutes.
12. Add shrimp and cook for an additional 5 minutes. Serve.