In a large paella pan or wide skillet, heat olive oil over medium heat. Add chicken and chorizo; cook until browned. Remove from pan and set aside.
Add onion, bell pepper, and garlic to the pan. Cook until softened, about 5 minutes. Stir in tomato paste and cook for another minute.
Add rice and saffron to the pan; stir to coat with the vegetable mixture. Cook for 1 minute.
Pour in chicken broth and bring to a boil. Reduce heat to low, add salt, and simmer uncovered for 20 minutes, without stirring.
Arrange chicken, chorizo, and shrimp over the rice. Add peas and cook for another 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
Let the paella rest for 10 minutes before serving. Garnish with fresh parsley and lemon wedges.
This recipe is a winner! The authentic flavors are amazing. I felt like I was back in Spain while enjoying this paella. Wonderful experience.
Best paella recipe I've ever tried! It's easy to follow, the ingredients are readily available, and the result is simply delicious. The family loved it.
The paella was good, but the chorizo flavor wasn't as strong as I'd hoped. Maybe a different brand of chorizo would make a difference.
It was a decent paella. The instructions could be a little clearer, and the cooking time for the rice seemed a bit off. The taste was good overall though.
Absolutely loved this paella recipe! The flavors are authentic and the result is impressive. It is a perfect meal for a Sunday gathering.
