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1.
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Season shrimps (with 1/4 teaspoon salt, 1/4 teaspoon black peper, 1 teaspoon minced garlic, 1/2 teaspoon Old Bay seasoning and 1 tablespoon oil), cover with plastic wrap and refrigerate while sauteeing other ingredients.
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2.
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In a wok, sautee green bell pepper strips in little oil, transfer to a small bowl and set aside.
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5
Add more oil in the wok and cook chicken breasts strips, 3 minutes on each side.
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Move cooked chicken strips around sides of the wok, and add sliced chorizos or smoked sausages to hot oil.
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Brown chorizos for about 4 minutes.
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Transfer cooked chicken strips and chorizos in another bowl and set aside.
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3.
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Add about 2 tablespoons oil in wok and sautee onions until translucent.
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Add diced tomatoes with the juice and 2 cups of sweet rice.
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Stir until sweet rice is coated with the tomato mixture.
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4.
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Add chicken broth, wine, saffron threads, bay leaf, salt and cooked chicken and chorizos.
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Bring to boil, stirring occasionally.
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5.
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Transfer to a large aluminum tray or casserole dish and cover and bake in 350 F oven for about 15 to 20 minutes or until mixture is almost dry and rice is done.
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18
Uncover and arrange toppings (bell peppers, shrimps, peas and seafood mix.
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Cover and return to oven and bake for another 12 to 15 minutes.
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20
Remove from the oven and let paella stand for another 5 minutes for rice to firm up and absorb more juices.
