Truly a remarkable, memorable dish. I've made this several times already (once for a dinner party - to elated, gobbled-up glee) and sometimes for some extras that I freeze for another night. The only successful "changes" that I've made, having prepared it a few times now, is to brown the chorizo and drain b4 adding the onion, peppers, and garlic, have the chicken pre-cooked and cubed, and to toss everything in a large skillet (less the seafood and peas, until prior to serving) and use Vigo brand saffron-flavored rice. Covered, it's typically ready in 40 min. and I haven't found the need for more than 3 c. chicken stock, 1/2 c. wine. I've even used canned, diced Rotel tomatos w/ no complaints. Oh and I'm happier w/o the mussels, so we skip on those. Absolutely amazing!
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Truly a remarkable, memorable dish. I've made this several times already (once for a dinner...