Yield: 12 servings2 small chickens (approx. 2 lbs. each) 2⁄3 cup Spanish olive oil, plus more as needed 1 lb. chorizo sausage, cut into 1⁄4-inch slices 2 cups diced onion 1 cup diced sweet red pepper 1 tsp. crushed, dried red chili pepper 11⁄2 cups peeled, seeded and chopped tomato 2 Tbsps. freshly chopped garlic 1 Tbsp. Spanish paprika 6 cups short grain rice, such as Spanish Valencia or Italian Arborio 1⁄2 tsp. saffron threads 1⁄4 cup freshly chopped parsley 1 cup fresh or frozen (thawed) ...
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