Check out these other tasty recipes from Rocco:

• Episode 1: Will You Marry Me?
  Beef Wellington and Crème Brulee
• Episode 2: I'm Afraid of Fish
  Monkfish Fritters and Smoked Ahi Burgers
• Episode 3: Your Are My Heart
  Stuffed Artichokes and Potato Gnocchi
• Episode 4: Mamma Mia
  Crown Roast of Lamb a la Pizzaola and Polenta Stuffing
• Episode 5: For the Ladies
  Spicy Tuna Rolls and Mushroom & Asparagus Rolls
• Episode 6: I Call My Husband, My Wife!
  Shells and Cheese with Bacon, Roasted Butterfly Chicken
• Episode 7: Mr. Mom
  Shrimp Paella and Sangria
• Episode 8: Diva of Flava
  Fried Chicken and Gravy, Baked Sweet Potatoes, Strawberry Graham Cracker Tarts
• Episode 9: When Irish Eyes Are Smiling
  Coddle and Irish Soda Bread
• Episode 10: Look at Me Now!
  Baked Salmon and Brown Rice
• Episode 11: My Daughter's a Picky Eater
  Whole Wheat Pizza and Yogurt Pops
• Episode 12: The Freshman Fifteen
  Mediterranean Mixed Grill with Hummus, Pita Chips and Tabbouleh
• Episode 13: I'm in the Doghouse
  Shrimp and Pico de Gallo Salad with Pasteles

More Rocco Recipes:

• Shrimp Au Poivre with Broiled Zucchini
• Spinach and Boursin Ravioli with Vodka
• Veggie Marinara

Shrimp Paella with Chorizo, Chicken and Mussels

• 1 tablespoon Bertolli Extra Virgin Olive Oil
• 6 chicken thighs
• salt and pepper to taste
• 1 7-ounce link Spanish chorizo, sliced into half moons, about ¼ inch thick
• 3 tablespoons chopped garlic
• 1 small spanish onion, diced small
• 1 large tomato, diced medium
• ¾ cup white wine
• 1 cup Pacific Organic Low Sodium Chicken Broth
• ¾ teaspoon saffron
• 3 8.8 ounce packages Uncle Ben's Original Long Grain Ready Rice
• 1 cup frozen peas
• 2/3 cup small Spanish olives, pimento-stuffed
• ½ cup chopped Italian flat-leaf parsley
• 1 pound shrimp, peeled and deveined
• ½ pound mussels

Serves 6

Heat olive oil in a large Dutch oven over medium heat. Season chicken thighs and add to pan skin-side down, to render and brown, about 6 minutes. Flip and continue to cook until almost cooked through. Remove chicken thighs from pan and drain off all but 2 tablespoons fat. Add chorizo to the pot and cook until slightly rendered, about 2 minutes. Add garlic and onions and cook until fragrant. Add tomato, wine, chicken broth and saffron to the pan and bring to a simmer. Season well with salt and pepper and add rice and frozen peas to the broth. Stir well, cover and bring up to a simmer once again. Stir in parsley and add chicken thighs back to the pot. Season shrimp with salt and pepper and lay on top of rice mixture in a decorative pinwheel patter. Tuck mussels into rice mixture around the outer edge of the pot. Cover again and continue to cook until shrimp are just done and mussels open, about 6 more minutes. Adjust seasoning, if necessary and serve.

Meet Rocco DiSpirito -- Celebrity chef, television personality and star of Rocco Gets Real.