This shrimp, chorizo and chicken thigh paella is definitely a labor of love, but it is well worth it. The smokiness from the chorizo (I actually used soy chorizo - click into the recipe to read why as it's obviously an odd choice, especially for me), the fat from the chicken thighs and the light, beautiful shrimp mesh together perfectly in this dish. And the saffron, one of my all-time favorite flavors, just pushes this over the top. Spend a Sunday afternoon drinking wine or sangria while cooking this and you will be as happy as I was last weekend.
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