Paella Saute

Directions

1. 1
   In a large (12-inch) nonstick skillet, cook the chorizo with 2 tablespoons of water over medium-high heat, stirring occasionally, until the water evaporates and the chorizo is lightly browned, about 5 minutes.
2. 2
   With a slotted spoon, transfer the chorizo to paper towels to drain, leaving the drippings in the skillet Cook chicken in the chorizo drippings in the skillet until lightly browned, about 5 minutes, then set aside with the chorizo.
3. 3
   Add the oil to the skillet and heat over medium heat.
4. 4
   Add the scallions, red pepper, and garlic.
5. 5
   Reduce the heat to medium-low and cover.
6. 6
   Cook until the vegetables soften, about 4 minutes.
7. 7
   Stir in the peas, oregano, and saffron.
8. 8
   In a small bowl, combine the stock, and crushed red pepper.
9. 9
   Whisk in the cornstarch to dissolve.
10. 10
    Stir into the skillet and bring to a simmer.
11. 11
    Return the shrimp and chorizo to the skillet, and cook until the sauce thickens and the shrimp and chorizo are heated through, about 1 minute.
12. 12
    Season with salt and hot pepper sauce to taste.
13. 13
    Serve with Rice or Cous Cous.