Paella with Chorizo and Chicken

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 6 oz Spanish chorizo
• 1½ cup bomba rice
• 4 cup chicken broth
• ¼ tsp saffron threads
• 2 tbsp olive oil
• 1 onion
• 3 clove garlic
• 1 red bell pepper
• ½ cup canned diced tomatoes
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup frozen peas (optional)
• 2 lemon wedges (optional)
• 2 tbsp fresh parsley (optional)

Steps

1. Pat chicken thighs dry and cut into 1-inch pieces. Slice chorizo into 1/4-inch rounds. Dice onion and bell pepper, mince garlic.
2. Heat olive oil in a large paella pan or wide skillet over medium-high heat. Brown chicken pieces until golden, then remove and set aside. Add chorizo to the pan and cook until crispy, then remove and set aside.
3. Add onion and bell pepper to the pan, cooking until softened, about 5-7 minutes. Stir in garlic and smoked paprika, cooking for 1 minute until fragrant. Add diced tomatoes and cook for 2-3 minutes.
4. Stir in rice, ensuring it's well coated. Pour in chicken broth and saffron threads. Season with salt and pepper. Bring to a simmer, then return chicken and chorizo to the pan, distributing evenly.
5. Reduce heat to medium-low, cover loosely with foil, and cook for 15-20 minutes without stirring, until most of the liquid is absorbed and rice is nearly tender. If using, gently stir in frozen peas during the last 5 minutes.
6. Remove from heat and let rest, covered, for 5-10 minutes to allow the rice to finish cooking and develop a 'socarrat' (crispy bottom layer).
7. Garnish with fresh parsley and serve immediately with lemon wedges.