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1 lbs shelled deveined prawns (and or mussels, octopus, squid, scallops or whatever else is fresh)

olive oil

1 clove garlic

1/2 tsp smoked paprika

1/2 tsp kosher salt

fresh ground black pepper

1/2 lbs Spanish chorizo picante (not the Mexican kind) cut into 1/4″ slices

4 boneless skinless chicken thighs cut in half

1 medium onion chopped

1 red bell pepper chopped

4 cloves garlic pressed or minced

1/2 tsp cumin

2 tomatoes seeded and chopped

2 Tbs drained capers

1 1/2 C Valencia rice (Arborio will do in a pinch)

2 1/2 cups chicken stock ( I used half duck stock, half chicken stock)

1 tsp aged balsamic vinegar

1/2 tsp saffron crushed

1/2 C shelled peas (or frozen if you can’t find fresh ones)

4 stalks asparagus cut on the bias

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