Ingredients

• 1 lb boneless skinless chicken tenderloins, cut into 1 inch cubes
• 1/2 lb chorizo sausage, sliced diagonal
• 1 lb skirt steak, cut into strips
• 1 red bell pepper, diced
• 1/2 cup frozen peas
• 2 tablespoons minced garlic (fresh or jarred)
• 2 1/2 cups medium grain rice
• 4 cups chicken stock
• 1 medium red onion, diced
• 1/4 teaspoon saffron
• 1/4 teaspoon turmeric
• salt, to taste
• pepper, to taste
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 400 degrees.

2. Brown chicken with salt and pepper in separate skillet over med-high heat until cooked through (about 10 minutes). Set aside and keep warm.

3. Brown skirt steak with salt and pepper in separate skillet over med-high heat until medium rare (about 5 minutes). Set aside and keep warm.

4. Using paella pan (enamel/cast iron/dutch) with olive oil over med-high heat sauté onions, garlic, bell pepper, and chorizo until chorizo is browned (about 10 minutes).

5. Add rice, stock, turmeric, saffron and bring to a boil.

6. Add the previously set aside proteins and frozen peas, stir all ingredients combined. Immediately place into preheated 400 degree oven for 20-30 minutes (or until liquid has evaporated).

7. Serve immediately.