Chicken and Spanish Chorizo Paella

Serves: 4 - 6

Ingredients:

• 1/2 teaspoon or a small pinch of saffron threads 
• 1/4 cup chicken or veggie broth + 3 cups chicken or veggie broth
• 1 tablespoon olive oil
• 6 ounces of dry cured Spanish chorizo, small dice (be sure not to get the Mexican variety – albeit very tasty, it is more of a ground meat vs. a sausage which is what we need)
• 1 pound boneless, skinless chicken thighs, cut into 1½-inch pieces
• freshly ground pepper & kosher salt 
• 3/4 cup chopped yellow onion (from 1 small onion)
• 1 small red bell pepper, finely chopped
• 4 small garlic cloves, minced (1 tablespoon)
• 1/2 teaspoon smoked paprika
• 1 (14½-ounce) can crushed tomatoes, undrained
• 1½ cups uncooked short-grain white rice (such as Spanish bomba or Italian arborio)
• 1 cup thawed frozen sweet or petit peas 
• 1/2 cup fresh flat-leaf parsley
• 2 lemons, cut into wedges

Procedure:

1. Stir together saffron and 1/4 cup of the broth in a small bowl. Let stand at room temperature while we start everything else – at least 15 minutes.
2. Meanwhile, heat oil in a 12-inch cast-iron skillet over medium-high. Add chorizo; cook, stirring occasionally, until lightly browned, about 2 minutes.
3. Using a slotted spoon, transfer chorizo to a plate lined with paper towels; reserve drippings in skillet.
4. Add chicken, pepper, and season with about 3 pinches of salt to skillet; cook over medium-high, stirring occasionally, until lightly browned but not fully cooked, about 7 minutes.
5. Using slotted spoon, transfer chicken to plate with chorizo. DO NOT wipe skillet clean. Add onion and bell pepper to skillet; cook over medium-high, stirring occasionally, until tender, about 5 minutes.
6. Stir in garlic and smoked paprika; cook, stirring constantly, until fragrant, about 1 minute.
7. Stir in tomatoes and rice; cook, stirring constantly, until liquid is almost fully absorbed, about 2 minutes.
8. Carefully stir in saffron mixture and remaining 3 cups broth and 1/2 teaspoon salt; bring to a simmer over medium-high.
9. Return chorizo and chicken to skillet, stirring lightly to partially cover with rice; sprinkle mixture with peas (do not stir peas in). Cook, uncovered and undisturbed, over medium-low, rotating skillet occasionally to evenly distribute heat, until chicken and rice are tender and liquid is almost fully absorbed, about 20 minutes.
10. Remove from heat; cover and let stand at room temperature until liquid is fully absorbed, about 5 minutes.
11. Garnish with parsley and lemon wedges.