INGREDIENTS:¼ cup olive oil 1 lb. chorizo sausage, cut into ¼” rings and browned 1 lb. chicken, cooked and diced 1 cup red onion, small dice 4 cups fresh tomatoes, medium dice 2 Tbsp. minced fresh garlic (about 4 medium cloves) 2 Tbsp. tomato paste 1 Tbsp. brown sugar 1 Tbsp. chopped fresh rosemary 1 Tbsp. chopped fresh sage 2 tsp. salt 2 tsp. pepper 1 tsp. saffron threads ¼ tsp. crushed red pepper 1 cup California golden raisins 6 cups chicken stock 1 cup julienne rosted red peppers (about 1-2 roasted peppers) 3 cups Arborio or Spanish rice ½ lb. small shrimp (35-40 count), peeled and deveined for garnish, lemon wedges for garnish, Manzanilla olives DIRECTIONS:Preheat oven to 350°F. In large roasting pan, combine first 17 ingredients; bring to a simmer on top of stove. Sprinkle raw rice over mixture and stir to combine evenly. Place roasting pan in oven; bake for 25-30 minutes. Add shrimp. Continue baking for 6-8 minutes or until shrimp and rice are cooked and mixture seems dry. Let paella stand for 5 minutes before serving. Serve paella in bowls. Garnish with lemon wedges and Manzanilla olives. SERVINGS:14 servings From: PHOTO CREDIT:Photo Credit: California Raisin Marketing Board