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!
The paella was okay. I felt like it was missing something, maybe a bit more seasoning. I'll try adding some herbs next time. Good, but not great.
This is the best paella recipe I've ever tried! It's so easy to make, and the results are incredible. The saffron gives it such a beautiful color and flavor. My family devoured it!
I struggled with this recipe. The rice was burnt on the bottom, and the chicken wasn't cooked through. Maybe I made a mistake, but I'm not sure I'll try it again.
Absolutely amazing! The saffron rice was perfectly cooked, and the combination of chicken, shrimp, and chorizo was heavenly. This recipe truly captured the authentic flavors of Spain. Will definitely make this again!
The rice was a bit dry, even though I followed the instructions closely. The flavors were good, but the texture could have been better. I'll try using more broth next time.
