Heat olive oil in large skillet or Dutch oven. Add meat. Sauté until golden brown. Stir in tomato, garlic, rice, and saffron. Add boiling chicken broth. Cook, uncovered over high heat for 5 minutes, stirring occasionally. Cover and cook over medium heat (or bake in 350-degree oven until all broth is absorbed). Time may vary but typically about 25-30 minutes. Add seafood, if using, with enough time to cook. Add peas and chorizo at about the last 20 minutes. Cook until all liquid is gone, but don't stir after the first 5 minutes.
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|Serving Size: 1 Serving (324g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 271 (33%)|
|Amt Per Serving||% DV|
|Total Fat 30.1g||40 %|
|Saturated Fat 10.3g||51 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 4g|
|Cholesterol 86.2mg||27 %|
|Sodium 779.6mg||27 %|
|Potassium 650.5mg||17 %|
|Total Carbohydrate 96.6g||28 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 92g|
|Protein 36g||51 %|
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Calories per serving: 814
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