Paella Style Rice

Prepare ingredients, cut and portion according to ingredient list. Heat stock in a pot together with saffron.

Season chicken with salt and pepper. In a skillet over medium heat, pour just enough olive oil (about 1 tablespoon) to brown chicken. I like cooking the chicken at least halfway through just to make sure it cooks completely later on. Set aside.

If needed, add a little bit more olive oil. Sauté chorizo and then cook the shrimp. Set aside.

In the same pan you used to brown chicken, chorizo and shrimp, sweat onions first, then the garlic, and then bell pepper. De-glaze pan with dry white wine. Add tomatoes and let simmer until the liquid evaporates.

Add rice and stir. Season with salt and pepper. Add chicken and chorizo then add the chicken stock with saffron. Rice should be completely covered with stock.

Cook without stirring, uncovered, for about 15–20 minutes. Paella should not be soupy. Once cooked, add shrimp and sprinkle green peas. Cover and let stand for 5 minutes.

Serve with lemon wedges.