Mexican Paella With Shrimp, Mussels And Chorizo

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Rick Bayless


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1 gallon chicken broth

1/4 cup salt (1/3 cup if you;re using low-sodium broth, 1/2 cup if using unsalted broth), plus more for the chicken

3 pounds red-ripe tomatoes

OR 2 28-ounce cans diced fire-roasted tomatoes, undrained

10 large fresh poblano chiles

30 chicken thighs (with bones and skin in tact)

1 1/4 cups good-quality olive oil

1 1/2 pounds white onion, chopped into 1/2-inch pieces (about 5 cups)

3 pounds fresh Mexican chorizo sausage , casing removed

2 heads garlic, peeled and finely chopped

8 pounds medium grain rice

4 pounds medium-large (21 to 25 count per pound) shrimp, peeled (leaving the tail and final joint in tact, if you wish) and deveined

7 pounds mussels, scrubbed and de-beareded (if necessary)

1 1/2 pounds frozen peas, defrosted)

1 cup chopped flatleaf parsley

2/3 cup silver tequila (optional)

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