Heat olive oil in a large paella pan or wide skillet over medium heat. Add chicken and chorizo, and cook until browned on all sides. Remove from the pan and set aside.
Add onion, bell pepper, and garlic to the pan. Cook until softened, about 5-7 minutes. Stir in the crushed tomatoes and smoked paprika.
Add the rice to the pan and stir to coat with the tomato mixture. Cook for 2-3 minutes, allowing the rice to lightly toast.
Pour in the chicken broth and add the saffron threads. Bring to a simmer, then reduce heat to low. Arrange the chicken and chorizo over the rice.
Cover the pan and cook for 20 minutes, or until the rice is almost cooked through. Add the shrimp and peas, nestling them into the rice. Cover and cook for another 5-7 minutes, or until the shrimp is pink and the rice is tender.
Remove from heat and let the paella rest for 10 minutes before serving. Garnish with fresh parsley and lemon wedges.
Serve hot and enjoy!
This paella recipe is a winner! The flavors are so rich and complex. The vegetables added a nice touch of freshness. I especially loved the chorizo – it was the perfect addition. Highly recommend this recipe!
Delicious! The shrimp and chorizo were perfectly cooked. I added some green bell peppers for extra vegetables. The instructions were clear and easy to follow.
I made this for a dinner party, and everyone loved it! The presentation was beautiful, and the taste was even better. I did add a pinch of cayenne pepper for some extra heat. Great recipe!
Good recipe! The chorizo added a great flavor. It's a bit involved but worth the effort. Next time, I'll try to get a better quality of saffron for an even richer flavor.
This recipe is a keeper! The saffron rice is so flavorful, and the combination of ingredients is perfect. It's a perfect dish for entertaining. I've made it several times already!
