Easy Paella

3 oz fresh chorizo, or other sausage of your choice, casings removed
2 boneless, skinless chicken thighs, cut into bite sized pieces
2 T extra virgin olive oil, divided
1 medium yellow onion, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
2 cloves garlic, grated or pressed
1⁄2 c canned diced tomatoes, or 2-3 Roma tomatoes, diced
1 t smoked paprika
1 pinch saffron threads, dissolved in 1 T water
Kosher salt and black pepper
1⁄4 c dry white wine
1 c bomba rice, or carnaroli or arborio
2 c chicken broth, or vegetable broth, or water
1⁄2 lb medium shrimp, peeled and deveined, but tail on if possible
1⁄2 c fresh or frozen green peas
1⁄2 c chopped parsley, divided

Heat 1 tablespoon of oil in a 10” paella pan or large skillet over medium heat. Add the chorizo and chicken and cook, breaking the chorizo up with a spatula, until browned and some of the fat has rendered, about 3 minutes. Add the onion, peppers, and garlic and cook until onion becomes translucent, about 6 minutes. Add the tomatoes, paprika, saffron water, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Stir to combine and cook 5 minutes. Add white wine and cook another 5 minutes. Add the rice and 2 tablespoons of chopped parsley. Add the broth and smooth the top to get the rice into an even layer. Stop stirring (we want a layer of crispy rice at the bottom of the pan, the socarrat) and bring to a boil. Reduce heat to medium low and cook for about 15 minutes. Add the shrimp to the pan and nestle them into the rice. Sprinkle peas on top and continue to cook for about 10 more minutes. Look at the surface of the paella to see that most of the liquid has been absorbed and the rice is tender. If too dry or rice is not cooked, add more broth or water and continue cooking.

Garnish with the remaining parsley and drizzle on the remaining tablespoon of olive oil.