Shrimp and Chorizo Paella

Sofrito:

2 tablespoons olive oil

1 onion, finely chopped

1 red bell pepper, finely chopped

Salt

5 garlic cloves, finely chopped

2 tablespoons tomato paste

Paella:

Olive oil

2 boneless, skinless chicken thighs

Salt

Freshly ground black pepper

1 link fresh pork chorizo

1 1/2 cups Arborio, Valencia or Bomba rice

1/4 teaspoon saffron

1 teaspoon smoked paprika

1/4 teaspoon cayenne

1 cup diced tomatoes

3 cups chicken stock

1 pound shrimp, peeled and de-veined with tails-on

1/2 cup frozen peas, thawed

1/4 cup fresh parsely, chopped

For the sofrito:

Heat a fry pan over medium-low heat, and add the olive oil, onion, bell pepper and a pinch of salt. Cook, stirring occasionally, until the onion is softened and brown, about 30 minutes. Add the garlic and tomato paste and cook for 5 minutes longer. Remove the sofrito from the pan and set aside.

For the paella:

Preheat oven to 400F. Place the fry pan back over medium heat, and add enough olive oil to lightly coat the bottom of the pan. Season the chicken thighs all over with salt and pepper. Add the chicken and chorizo to the pan, searing on all sides until browned and cooked through, about 10 minutes total. Remove the chicken and chorizo from the pan and set aside on a small plate. Once cool enough to handle, slice the chicken and chorizo into bite-sized pieces.

Add the rice to the pan along with the reserved sofrito, saffron, paprika and cayenne, and stir to combine. Add the tomatoes, chicken stock, chicken and chorizo and stir again. Bring the liquid to a boil, then place pan in the preheated oven. Bake until rice is tender and liquid is absorbed, about 15 minutes.

Remove pan from the oven and arrange the shrimp and peas on top of the rice mixture. Return pan to the oven and bake until the shrimp are cooked through, about 5 minutes longer. Let paella rest 5 minutes before serving and garnish with the parsley.