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1
Preheat oven to 400 degrees F.
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2
Season chicken pieces generously with salt and pepper.
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3
Add oil to a large, heavy, oven-safe skillet and heat over high heat.
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4
When oil is almost smoking, carefully add chicken to pan and sear until almost cooked through; remove chicken from pan and set aside.
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5
Add shrimp to oil and sear until almost done; remove shrimp from pan and set aside.
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6
Add more oil if needed, reduce the heat to medium, and then saute the onions and garlic until translucent, about 5 minutes; do not let onions and garlic brown.
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7
Add bell peppers and cook until softened, about 4 minutes.
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8
Add saffron and cook until fragrant, about 1 minute.
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9
Add chorizo and brown for 2 minutes.
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10
Add tomato paste and cook for about 5 minutes.
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11
Add rice, and stir until the rice is well coated, about 1 minute.
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12
Add stock, return the chicken and shrimp to the pan, and add mussels and peas.
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13
Transfer skillet to the oven and bake for 25 to 30 minutes.
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14
Remove from oven and drizzle vinaigrette over.
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15
Refrigerate and serve chilled or at room temperature.
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16
If serving at room temperature, refrigerate until 30 minutes before serving and then bring to room temperature.
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17
3 tablespoons finely chopped fresh parsley leaves
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18
1 teaspoon finely chopped fresh rosemary leaves
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19
1/4 cup minced chives
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20
1 tablespoon minced garlic
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21
1/4 cup sherry vinegar
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22
Salt and freshly ground black pepper
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23
1/2 cup extra-virgin olive oil
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24
Put chopped herbs in a medium bowl.
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25
Add garlic and vinegar.
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26
Season, to taste, with salt and pepper.
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27
Whisk in olive oil until combined.
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28
Set aside until paella is ready.
