Brown Rice Paella

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I found this on the web. I love paella...specially after a trip to spain. But i switch to brown rice a few years back, so i wanted to have my paella and my brown rice. I did a search on the web and found this recipe which i've been making ever since. I love it, hope you will too. I'm not really sure about the time so it's a guess.

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Steps

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Adjust oven rack to lower-middle position.

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Heat oven to 350 degrees.

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Toss shrimp , 1 / 4 teaspoon salt , 1 / 4 teaspoon black pepper , 1 tablespoon oil , and 1 teaspoon garlic in medium bowl.

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Cover with plastic wrap and refrigerate until needed.

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Season chicken thighs with salt and pepper.

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Set aside.

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Heat 2 teaspoons oil in large dutch oven over medium-high heat until shimmering but not smoking.

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Add peppers and cook , stirring occasionally , until skin begins to blister and turn spotty black , 3 to 4 minutes.

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Transfer peppers to small plate and set aside.

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Add 1 teaspoon oil to now-empty dutch oven.

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Heat oil until shimmering but not smoking.

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Add chicken pieces in single layer.

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Cook , without moving pieces , until browned , about 3 minutes.

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Turn pieces and brown on second side , about 3 minutes longer.

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Transfer chicken to medium bowl.

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Reduce heat to medium and add chorizo to pot.

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Cook , stirring frequently , until deeply browned and fat begins to render , 4 to 5 minutes'.

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Ingredients

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extra-large shrimp, salt & freshly ground black pepper, olive oil, garlic cloves, chicken thigh, red bell pepper, spanish chorizo, onion, diced tomatoes, long grain brown rice, low sodium chicken broth, dry white wine, saffron thread, bay leaf, mussels, frozen green pea, fresh parsley leaves, lemon