INGREDIENTS:2 small chickens (approx. 2 lbs. each) 2/3 cup Spanish olive oil, plus more as needed 1 lb. chorizo sausage, cut into ¼-inch slices 2 cups diced onion 1 cup diced sweet red pepper 1 tsp. crushed, dried red chili pepper 1 ½ cups peeled, seeded and chopped tomato 2 Tbsps. freshly chopped garlic 1 Tbsp. Spanish paprika 6 cups short grain rice, such as Spanish Valencia or Italian Arborio ½ tsp. saffron threads ¼ cup freshly chopped parsley 1 cup fresh or frozen (thawed) peas 1 cup ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.