Preparation Steps

• Heat the olive oil in a large paella pan or a wide, shallow skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
• Add the minced garlic, chopped red and green bell peppers, and cook for another 5 minutes until tender.
• Stir in the crushed saffron threads and the paella rice. Toast the rice for about 1-2 minutes, stirring constantly.
• Pour in the warm chicken broth and season with salt and pepper to taste. Bring to a simmer.
• Arrange the sliced chorizo and chicken pieces evenly over the rice mixture.
• Reduce the heat to low, cover the pan (if your pan doesn't have a lid, use aluminum foil), and simmer for 15-20 minutes, or until the rice is almost cooked and most of the liquid has been absorbed.
• Uncover and add the shrimp and frozen peas to the paella. Continue to cook, uncovered, for another 5-10 minutes, or until the shrimp are pink and cooked through and the peas are tender. The rice should be fully cooked and slightly crispy on the bottom (socarrat).
• Remove from heat, stir in the halved cherry tomatoes, and let it rest for 5 minutes before serving.
• Garnish with fresh chopped parsley and serve with lemon wedges on the side.