1 Spanish chorizo sausage, sliced
2 tablespoons olive oil
6 chicken thighs
1 medium onion, diced
2 garlic cloves, minced
1 tomato, diced
1 tablespoon flat leaf parsley, chopped
1/4 teaspoon spanish paprika
3 1/2 cups low sodium chicken broth
1/4 teaspoon saffron threads, crumbled
1 1/2 cups Arborio or other short grain rice
1 pound large shrimp, peeled and deveined
1/4 cup frozen peas, thawed
salt and pepper to taste
*special equipment: large paella pan or large shallow skillet
Season chicken with salt, pepper and a light dusting of paprika.
In a large paella pan, heat oil over medium high heat. Saute chorizo until browned and edges curl. Remove and reserve for later use. In the same pan, add chicken and brown skin side down until crispy but not cooked though. Reserve to the side.
Over medium heat, sauté onions, garlic and parsley until golden and soft. Combine rice and 3 cups of broth into mixture. Bring to a boil. Salt and pepper to taste and add crumbled saffron.
Add chicken, chorizo and shrimp and continue to simmer without stirring until the liquid has evaporated and the rice is cooked through, about 15 minutes. Cover with foil to ensure all rice cooks through. Finish paella by turning up the heat during the last bit of cooking, this gives a nice toasted rice bottom to the dish. Let the dish rest for about 5-10 minutes before serving. Stir in peas and garnish with parsley and lemon wedges.