In a large paella pan or skillet, heat olive oil over medium-high heat. Add the chicken pieces and chorizo slices. Cook until browned on all sides.
Add the chopped onion, bell pepper, and garlic to the pan. Sauté until the vegetables are softened.
Stir in the saffron threads, smoked paprika, and salt. Cook for another minute to release the flavors.
Add the paella rice and stir to coat with the mixture. Pour in the chicken broth and bring to a boil.
Reduce the heat to low, cover the pan, and simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
Stir in the frozen peas and cook for another 5 minutes. Garnish with fresh parsley and lemon wedges before serving.
Let the paella rest for 5-10 minutes before serving.
This recipe is a lifesaver! It's quick, easy, and delivers fantastic flavor. The saffron and chorizo combination is a winner. A definite keeper!
A decent paella, but not the best I've had. I found the rice a little bland. Perhaps a bit more seasoning or a different type of broth would help. The chorizo was delicious, however.
Perfect paella! The recipe is simple, yet the flavors are complex and delicious. It's a beautiful dish that's perfect for a special occasion or a casual dinner. Highly recommended!
This recipe is a winner! So easy to make and the taste is incredible. The combination of chicken, chorizo, and rice is just perfect. It's now a regular on our dinner rotation.
Unfortunately, the rice was undercooked, and the chicken was overcooked. The chorizo was good, but overall, the dish wasn't very enjoyable. I will try again and adjust the cooking times.
