Instructions

1. Marinate chicken in oil, salt, pepper, paprika, oregano
2. Cook chorizo before adding to pan
3. Soak saffron in a couple Tbsp water before adding to pan
4. Heat 3 Tsbp oil in pan, heat, add onion, parsley, bell pepper, garlic, chili flakes, cook until onion transluscent
5. Add tomato, salt, pepper, paprika, saffron, bay leaf, lemon zest, stir, 5 minutes
6. Add 1/2 cup wine and stir, remove brown bits from bottom of pan, add salt if needed
7. Add chicken and brown it pretty decently
8. Add rice, stir to coat with everything, don't stir from this point on
9. Add broth, jiggle pan to even it all out
10. Bring to a boil, reduce heat, cook 15-18 minutes uncovered until rice done
11. Add seafood and any other veggies (peas, olives), top with lemon slices, cook 5 minutes or until everything looks done
12. Turn up heat to high for last 45 seconds to brown the bottom rice
13. Remove from heat and cover, leave sit 10 minutes
14. Serve, garnish with parsley, lemon, green onion