Spanish Paella with Chicken and Chorizo Recipe

Peel and dice the onion and peel the garlic. If you don’t have a garlic press, finely chop the garlic as well.
7 oz small onion, 2 garlic clove
Core, wash and dice the bell pepper into quarter-inch pieces.
12 oz red bell pepper
Slice the chorizo sausage.
10 oz smoked chorizo sausage
Cube the chicken breast into 1-inch cubes.
18 oz chicken breast
Heat the oil on medium heat. Once hot, add the onions.
1 tbsp olive oil
Cook for two minutes, add the peppers and cook for another couple of minutes.
Press in the garlic, or add the chopped garlic, and stir well. Add the chorizo and sauté for a minute.
Pour in the diced tomatoes and bring to a soft boil. Then add the saffron, paprika, salt and pepper and stir well.
16 oz canned diced tomatoes, 8 threads of saffron, 1/2 tbsp Paprika, 1 tsp Salt, 1/2 tsp Ground black pepper
Add the chicken and rice and stir ensuring its evenly distributed throughout the pan.
18 oz chicken breast, 1 cup short-grain white rice
Finally, gently pour in the chicken stock. Let everything cook untouched and uncovered for 25 minutes on medium-low heat.
2 cups chicken stock
If you are adding shrimp, Place it on top of the rice after 15 minutes of cooking. They will cook through in the last 10 minutes of cooking.
8 raw shrimp