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 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.
Wow! This paella is a taste of Spain! The flavors are authentic, and the recipe is easy to follow. I used a special paella pan, which made a big difference. Highly recommended!
This was a fantastic paella! The instructions were easy to follow, and the end result was delicious. My only minor suggestion would be to add a bit more spice. Otherwise, a perfect meal for a weekend gathering.
Great recipe! I found it easier to cook the chicken and shrimp separately and then add them in towards the end. The chorizo added a wonderful smokiness. Definitely a crowd-pleaser.
