Step 1: Bloom the Saffron : In a small bowl, add saffron threads to 2 tablespoons of warm water. Let it steep while preparing the other ingredients — this releases its color and aroma.

Step 2: Brown the Meats :Heat olive oil in a large paella pan or wide skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sear until golden brown (about 5 minutes). Remove and set aside. In the same pan, add sliced chorizo and cook for 2–3 minutes until lightly crisped and its oils are released. Remove and set aside with the chicken.

Step 3: Sauté Aromatics : Add chopped onion and red pepper to the pan and cook until softened, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Stir in grated tomato and cook until the mixture thickens and forms a rich base (about 3–4 minutes).

Step 4: Add Spices and Rice : Stir in smoked paprika, sweet paprika, and the saffron water. Add rice and stir for 1–2 minutes to coat the grains in the flavorful oil — this step ensures rich, aromatic rice.

Step 5: Add Broth and Simmer : Pour in warm chicken broth, stir once, and bring to a gentle boil. Add browned chicken and chorizo back into the pan, distributing them evenly. Reduce heat to medium-low and let the paella simmer without stirring for about 20 minutes, until most of the liquid is absorbed and rice is nearly tender.

Step 6: Add Peas and Finish : Sprinkle frozen peas on top (if using) and cook uncovered for another 5 minutes until rice is fully cooked and a golden crust (socarrat) forms on the bottom. Remove from heat and cover with a clean towel for 5 minutes to rest.

Step 7: Garnish and Serve : Sprinkle fresh parsley over the top. Serve directly from the pan with lemon wedges on the side.