Mixed Paella

Directions

1. 1
   Dry chicken well; season with salt and pepper.
2. 2
   In a large skillet, heat 1 Tbsp, of the oil over medium-high heat; brown chicken well in batches, transferring to 13x9-inch glass baking dish or gratin dish.
3. 3
   In same pan, brown pork, then chorizo, adding brown pieces to dish.
4. 4
   Discard all but 2 tablespoons of the fat from skillet or add olive oil to make that amount.
5. 5
   Cook tomatoes, onion, mushrooms, red pepper, and garlic, stirring often, until thickened and much of the liquid evaporates, about 10 minutes.
6. 6
   Remove from heat.
7. 7
   Stir in rice to coat.
8. 8
   Spread over chicken and meat.
9. 9
   (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 1 day; remove from refrigerator 30 minutes before proceeding).
10. 10
    In a small saucepan, bring broth and saffron to boil; remove from heat, cover and let steep for 5 minutes,.
11. 11
    Cover with foil; bake in 375F for 45 minutes.
12. 12
    Gently stir in peas; cover and bake for 15 minutes or until rice is tender.
13. 13
    Garnish with parsley to serve.