Hearty Shrimp and Chorizo Paella - A Spanish Delight Bursting with Flavor

Shrimp and Chorizo Paella is a delectable Spanish dish that blends juicy shrimp, spicy chorizo, and an array of vibrant vegetables in a saffron-scented rice. This mouth-watering paella is perfect for gatherings, offering a feast for the senses with its rich aromas and vivid colors.

Ingredients:- 1/2 lb shrimp, peeled and deveined- 1/2 lb chorizo sausage, sliced- 1 1/2 cups Arborio rice- 1 onion, finely chopped- 1 red bell pepper, chopped- 1 yellow bell pepper, chopped- 3 cloves garlic, minced- 1 cup green peas- 4 cups chicken broth- 1/2 cup dry white wine- 1 tsp smoked paprika- 1/2 tsp saffron threads- Salt and pepper to taste- 2 tbsp olive oil- Fresh parsley, chopped, for garnish- Lemon wedges, for serving

Instructions:1. ***Prepare the saffron broth:*** In a small saucepan, warm the chicken broth and add the saffron threads. Let it steep while you prepare the other ingredients.2. ***Cook the chorizo:*** Heat 1 tbsp of olive oil in a large paella pan or a wide, deep skillet over medium heat. Add the sliced chorizo and cook until browned, about 5 minutes. Remove the chorizo with a slotted spoon and set aside.3. ***Sauté the vegetables:*** In the same pan, add the remaining olive oil. Sauté the onions and bell peppers until softened, about 5 minutes. Add the garlic and cook for another minute.4. ***Toast the rice:*** Add the Arborio rice to the pan and stir to coat the grains with the oil and vegetables. Cook for about 2 minutes, until the rice starts to become translucent around the edges.5. ***Add the liquids:*** Pour in the white wine and cook until mostly absorbed. Then add the saffron-infused chicken broth, paprika, salt, and pepper. Stir well to combine.6. ***Simmer the paella:*** Spread the rice mixture evenly in the pan. Bring it to a boil, then reduce the heat to low. Simmer uncovered for about 15 minutes, without stirring, until the rice has absorbed most of the liquid.7. ***Add the proteins:*** Nestle the shrimp and cooked chorizo into the rice, along with the green peas. Cover the pan with a lid or aluminum foil and cook for another 5-7 minutes, until the shrimp are pink and cooked through, and the rice is tender.8. ***Finish and serve:*** Remove the pan from the heat and let it rest, covered, for 5 minutes. Garnish with chopped parsley and serve with lemon wedges on the side.

Enjoy your Hearty Shrimp and Chorizo Paella!