Step 1

Prep the ingredients: Wash and dry all produce. Halve, peel, and dice the onion. Mince or grate the garlic. Core, seed, and dice the tomato. Halve the chorizo lengthwise, then slice into thin half moons. Chop the parsley. Bring 4 cups water, the saffron, and the stock concentrate to a simmer in a medium pot.

Step 2

Start the paella: Heat 1 Tablespoon olive oil in a large pan over medium heat. Add the onion to the pan and cook for 4-5 minutes, until softened. Season with salt and pepper. Add the garlic to the pan and cook for another 30 seconds, until fragrant. Add the chorizo, diced tomato, and half the paprika into the pan and cook, tossing for 4-5 minutes, until the chorizo renders its oil.

Step 3

Stir in the rice: Add the dry Arborio rice to the pan and toss to coat. Cook, stirring for 1-2 minutes. Add 2 cups warm chicken stock to the pan. Bring to a boil, then reduce to a low simmer for 25-30 minutes, stirring occasionally. Add additional chicken stock, as needed.

Step 4

Finish the paella: When the rice is almost al dente, stir the peas into the pan and increase the heat to high for 2-3 minutes, until a golden brown crust begins to form on the edges of the pan. Tip: To get the best results, do not stir the rice!

Step 5

Cook the shrimp: Season the shrimp with salt, pepper, and the remaining paprika. Top the rice with the shrimp, cover with foil (or a lid), and let cook for another 2-3 minutes, until the shrimp are pink and opaque.

Step 6

Finish and Plate: Sprinkle the pan with parsley, divide the shrimp and chorizo paella between bowls, and dig in!