Mexican-Style Seafood Paella with Parboiled Rice

I am a great-grandmother who loves to cook and bake, especially for my husband and great-granddaughter. I love crafts and am a Certified Zentangle Teacher. I love games, online and offline. I have been collecting cookbooks and recipes since I was 8 years old. Sadly, many have been lost through many moves.

2 cups Carolina® Authentic Parboiled Medium Grain Rice for Paella

2 tbsp olive oil

1 lb boneless skinless chicken thighs, cut into large chunks

½ tsp each salt and pepper

2 cured chorizo sausages, chopped

1 large onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

2 jalapeño peppers, seeded and diced

2 tsp ground cumin

1 tsp dried oregano

1 can (15 oz) diced tomatoes

4 ½ cups sodium-reduced chicken broth

2 chipotles in adobo, minced

4 tsp ground turmeric

1 lb mussels, cleaned

12 oz peeled deveined shrimp, tail removed

2 tbsp finely chopped fresh cilantro

Lime wedges, for serving

Directions at carolinarice.com

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