Chicken and Chorizo Paella

Instructions

1. 1
   Heat 2 tablespoons of olive oil in a large skillet or paella pan over medium-high heat. Sear chicken thighs with a little salt and pepper for 4-5 minutes until golden. Push to the edges.
2. 2
   Add chorizo slices and cook for 2 minutes, until slightly crisp. Remove chicken and chorizo to a plate.
3. 3
   Reduce heat to medium. Sauté onion and both bell peppers for 5 minutes until softened. Add garlic; stir until fragrant, about 1 minute.
4. 4
   Add both paprikas and rice. Stir and toast for 1-2 minutes until lightly golden and aromatic.
5. 5
   Add drained tomatoes. Pour in hot chicken broth, stirring in saffron threads. Add chicken and chorizo back (and any juices). Arrange evenly; do not stir after this point.
6. 6
   Simmer uncovered for 18-20 minutes on low heat until most liquid is absorbed and rice is tender, rotating the pan for even cooking if needed.
7. 7
   Scatter peas over the top. Cook 3-4 minutes more until peas are bright. Remove from heat, cover loosely with foil, and rest for 5 minutes.
8. 8
   Garnish with parsley and lemon wedges. Serve hot right from the pan.