Chicken, Beef, and Chorizo Paella

Instructions

Heat the olive oil over medium high heat in a 15 inch paella pan. Add the chorizo and stir to saute until it begins to brown, about 3 minutes. Remove the chorizo to rest on a plate. Add in the onions and garlic to start making the sofrito. The onions should become translucent and the garlic lightly golden brown. Add in the saffron oil (you can also use annatto) and stir evenly into the onions and garlic until the rich saffron color begins to color the veggies. Then add in half of the chicken stock and bring down to a simmer. Season with the thyme, cumin, paprika, bay leaves, red pepper flakes, smoked salt, and kosher salt if needed, to taste. Add the fresh tomato and tomato paste and stir into the liquid allowing the tomato to break down, about 5 minutes. Add the rice and stir into the broth mixture and bring back up to a very light rolling boil over medium heat while the rice begins to absorb the broth. Reduce to simmer as soon as it begins to low boil. In the meantime, heat another large skillet over medium high heat. Add enough olive oil to coat the bottom of the pan. Once hot, add in the chicken thighs and beef round. Brown the chicken on each side for about 3 minutes and the beef just about the same (it may cook faster because the pieces are smaller). Season the chicken and steak with kosher salt and black pepper. Halfway through cooking the rice, add in the okra, red bell pepper, yellow squash, and zucchini. Mix everything to combine adding more broth as needed to continue cooking the volume of rice and vegetables. Within the very last couple minutes of cooking the paella, evenly add in and mix the chorizo, chicken, and beef round. Do not stir or agitate the rice, but do gently pour in additional broth as needed. Garnish with fresh parsley.