Paella

1. Preparation

Gather all ingredients and have them ready for use.

Chop the onion, bell pepper, and garlic into small pieces.

Cut the chicken into bite-sized pieces.

Rinse the rice under cold water until the water runs clear to remove excess starch.

Slice the chorizo into thin rounds.

2. Cooking

In a large paella pan or skillet, heat 2 tablespoons of olive oil over medium heat.

Add the diced onion and bell pepper. Sauté for about 5 minutes until softened.

Stir in the minced garlic and cook for another minute until fragrant.

Add the chicken pieces to the pan and cook until browned on all sides, about 8-10 minutes.

Add the chorizo slices and cook for an additional 5 minutes.

Sprinkle in the paprika and saffron, stirring to coat the ingredients evenly.

Pour in the chicken broth and bring the mixture to a simmer.

Add the rinsed rice and stir gently to combine. Do not stir again once the rice is distributed.

Arrange the seafood on top of the rice, pressing them slightly into the mixture.

Increase the heat to medium-high and cook for 10 minutes, then reduce to low and cover with a lid or foil.

Cook for another 15-20 minutes, or until the rice absorbs the liquid and becomes tender.

Remove the pan from the heat and let it sit, covered, for another 5 minutes.

Garnish with fresh parsley and lemon wedges before serving.