Preparation

• 1.

  In a large paella pan or wide skillet, heat olive oil over medium heat.

• 2.

  Add the chorizo slices and cook until they begin to brown, about 3-4 minutes. Remove from the pan and set aside.

• 3.

  In the same pan, add the chicken pieces and cook until golden brown on all sides, about 5-7 minutes. Season with salt and pepper, then remove and set aside with the chorizo.

• 4.

  Add onions, garlic, and bell peppers to the pan. Sauté until softened and fragrant, about 5 minutes.

• 5.

  Stir in the saffron threads and smoked paprika, letting it cook for 1 minute to bloom the spices.

• 6.

  Add the rice to the pan, stirring to coat with the oil and spices, and toast for 1-2 minutes.

• 7.

  Pour in the chicken broth and return the chorizo and chicken to the pan. Stir to combine everything evenly and taste for seasoning, adding more salt and pepper as needed.

• 8.

  Bring to a simmer, then reduce heat to low. Cover the pan with a lid or aluminum foil and allow to cook for 15-20 minutes, without stirring, until rice has absorbed most of the broth.

• 9.

  After 15 minutes, add the peas on top of the rice, then cover again and cook for another 5 minutes, or until the rice is tender and the liquid is fully absorbed.

• 10.

  Remove from heat and let sit for 5-10 minutes. Fluff the rice with a fork before serving and garnish with freshly chopped parsley and lemon wedges.