Exquisite Spicy Chorizo and Chicken Paella

Paella is a traditional Spanish rice dish that is known for its rich flavors and vibrant colors. This version combines spicy chorizo sausage and succulent chicken to create a hearty and satisfying one-pan meal. The blend of spices and stock infuses the rice with immense flavor, making it the perfect centerpiece for any dinner table.

Ingredients:
– 2 tablespoons olive oil
– 1 pound chicken thighs, cut into bite-sized pieces
– 1/2 pound chorizo sausage, sliced
– 1 onion, finely chopped
– 1 red bell pepper, diced
– 3 cloves garlic, minced
– 1 1/2 cups Arborio rice
– 1 teaspoon smoked paprika
– 1/2 teaspoon saffron threads (optional)
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 4 cups chicken stock
– 1 cup frozen peas
– 2 tablespoons chopped fresh parsley
– Lemon wedges for serving

Instructions:
1. Heat olive oil: In a large skillet or paella pan, heat the olive oil over medium heat.
2. Cook chicken and chorizo: Add the chicken pieces and chorizo slices to the skillet. Brown them on all sides until chicken is cooked through. Remove from the pan and set aside.
3. Sauté vegetables: In the same skillet, add the chopped onion and diced red bell pepper. Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
4. Toast the rice: Add the Arborio rice to the skillet, stirring to coat the rice with the vegetables and oil. Cook for about 2 minutes.
5. Add spices: Stir in the smoked paprika, saffron threads (if using), and dried oregano. Season with salt and pepper to taste.
6. Add stock: Pour in the chicken stock and bring the mixture to a boil. Reduce heat to a simmer.
7. Cook the paella: Arrange the chicken and chorizo back into the skillet. Cook uncovered for about 15-20 minutes, until the rice is tender and has absorbed most of the liquid. Do not stir the rice, as a crust (called socarrat) will form at the bottom.
8. Add peas: In the last 5 minutes of cooking, add the frozen peas to the skillet, allowing them to heat through.
9. Finish and serve: Once the paella is done, remove it from the heat. Sprinkle with chopped parsley and serve with lemon wedges on the side.