How to cook Traditional Spanish Paella Rice

In a large Paella pan or similar frying pan, heat the olive oil over medium-high heat. Add the chicken cubes and fry until they turn golden brown. Remove and set aside.

Add the chorizo slices to the pan and fry until crispy. Remove and set aside with the chicken.

In the same pan, add onions, bell pepper, and garlic. Saute for about 5 minutes until they become soft and aromatic.

Add the Paella rice to the pan and gently stir ensuring each grain of rice gets coated with oil. Continue stirring for about 2 minutes.

Stir in the chopped tomatoes, saffron threads, smoked paprika, salt, and pepper. Cook for around 3 minutes until the tomatoes soften.

Pour in the chicken broth and bring the mixture to a slow boil.

Return the cooked chicken and chorizo to the pan, mixing even into the rice.

Once it starts boiling, reduce the heat to low and let it simmer quietly without stirring until the majority of the broth is absorbed.

Add the shrimp and peas, placing them on top of the rice and cook for 10-15 minutes more or until the shrimp turn pink and the rest of the broth is absorbed.

Remove the pan from the heat, cover it with a clean towel and let it sit for about 10 minutes.

Garnish with lemon wedges and fresh parsley before serving.