Step 1

Heat a large paella pan (or large saute pan) over medium heat. Add the olive oil. When oil is hot, add the onion and saute for 5 minutes, until onion is softened and turning golden. Add the garlic and saute for 30 seconds.

Step 2

Add the tomato paste and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.

Step 3

Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.

Step 4

Add the rice and stir fry until the rice is completely coated with the oil and spices.

Step 5

Stir in the stock. Bring to a simmer.

Step 6

Reduce heat to low and simmer for 10 minutes.

Step 7

Add in the sliced chorizo and cook for about 5 more minutes.

Step 8

Arrange the shrimp on top. You may need to press the shrimp into the rice with a spoon so that they are almost covered with the remaining liquid. Cook for 5-10 more minutes or until liquid is evaporated.

Step 9

Sprinkle parsley on top and serve.