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Ingredients
  • 1 tbsp extra virgin olive oil
  • 12 oz boneless skinless chicken thighs (about 3 thighs) , cut into 1-in pieces
  • 2 oz smoked chorizo, casings removed and cut into ¼-inch half-moon slices
  • 1 jar Matiz Sofrito
  • 1.5 c Matiz Valenciano Paella Rice
  • 4 c (1 container) Aneto Seafood Paella Broth
  • 1 (4 oz) tin Matiz Organic Mussels, drained
  • 1 (4 oz) Matiz Wild Cockles, drained
  • 1 (4 oz) Matiz Octopus, drained
  • 4 piquillo peppers, cut into thin strips
  • 1 green onion, finely sliced
  • ¼ c packed flat-leaf parsley, chopped
  • 1 lemon, cut into 8 wedges
Steps
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