Spicy Spanish Chorizo Paella

Instructions

1. 1

   In a small saucepan, warm the chicken broth and add the saffron threads. Let it steep while you prepare the other ingredients.

2. 2

   In a large paella pan or skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.

3. 3

   Add the minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the short-grain rice and cook for 2-3 minutes, allowing the rice to absorb the oil and become slightly toasted.

5. 5

   Add the sliced chorizo to the pan and cook for 5 minutes, allowing the flavors to meld.

6. 6

   Pour in the saffron-infused chicken broth and bring to a boil. Reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.

7. 7

   Add the sliced red and green bell peppers and frozen peas to the pan. Continue to cook for another 10 minutes, or until the rice is tender and the liquid is mostly absorbed.

8. 8

   Arrange the shrimp on top of the paella, cover the pan, and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.

9. 9

   Remove the pan from the heat and let it rest for 5 minutes. Sprinkle with chopped fresh parsley.

10. 10

    Serve the paella with lemon wedges on the side for squeezing over the top.