Filipino Yellow Rice with Shrimp and Chorizo

Ingredients

• 1 quart chicken broth
• 1/4 teaspoon saffron threads
• 2 Cubanelle peppers, seeded and chopped
• 1 serrano chile or jalapeño, roughly chopped
• 1 head garlic, cloves peeled
• 1 small onion, quartered
• 1 bunch fresh cilantro, thick stems trimmed, leaves and thinner stems roughly chopped (about 2 lightly packed cups)
• 3 tablespoons olive oil
• 1 pound shrimp (16/20), peeled, deveined and tails removed
• 1/2 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper
• 1 link Spanish chorizo (7.9 ounces), casing removed, cut into medium dice
• 4 cups jasmine rice
• 1 cup dry white wine
• 1/4 cup drained capers plus 3 tablespoons brine
• 2 tablespoons sherry vinegar

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