I'll post last night's recipe. Been playing around with different variations. This is a puerto rican arroz con pollo with chorizo I did over the summer. I don't have bomba (paella) rice so I use aborio. Getting the right amount of liquid is tricky, especially when you add seafood, so the aborio rice is very forgiving that way.
I'll also share thoughts on charcoal/temp as I over did the initial charcoal and thus the darker color.
This is a puerto rican arroz con pollo (the poor man's paella) with chorizo I did over the summer (where I played around with the idea of the asparagus garnish)