Shrimp and Chorizo Paella

Heat 1 tbsp olive oil in a paella pan or large skillet over medium-high heat. Add 8 oz sliced chorizo and cook for 3-4 minutes until the fat renders and edges are crisp. Remove the chorizo with a slotted spoon and set aside.

Add 1 lb peeled and deveined shrimp to the pan and sear for 1-2 minutes per side until just pink. Remove and set aside with the chorizo.

Add the remaining 1 tbsp olive oil to the pan. Sauté 1 medium diced yellow onion and 1 medium diced red bell pepper for 5 minutes until soft.

Stir in 4 minced garlic cloves, 1 tsp smoked paprika, and 1 large pinch of saffron. Cook for 1 minute until highly fragrant.

Add 1 1/2 cups Bomba rice, stirring for 2 minutes to toast the grains in the flavorful oil. Pour in 1/2 cup diced tomatoes, 3 cups chicken broth, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently to distribute ingredients evenly and bring to a boil.

Reduce heat to a gentle simmer. Do not stir from this point forward. Let cook uncovered for 15-18 minutes until most of the liquid is absorbed.

Nestle the cooked chorizo and shrimp back into the rice. Scatter 1/2 cup frozen peas over the top. Cook for 5 more minutes over medium heat to create the socarrat, the crispy rice crust on the bottom of the pan. Listen for a subtle crackling sound.

Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes before serving.