Spanish Paella with Shrimp and Chorizo

Ingredients

• 1.5 cups short grain rice, such as Bomba or Calasparra
• 3.5 cups chicken broth, low-sodium
• 1/2 teaspoon saffron threads
• 2 tablespoons olive oil
• 8 ounces chorizo sausage, sliced
• 1 pound shrimp, peeled and deveined
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can tomato, 14oz, diced
• 1 teaspoon paprika, smoked
• 1 cup peas, frozen
• 1 lemon, cut into wedges

Instructions

1. 1

   Bring the chicken broth to a simmer in a small saucepan. Add the saffron, stir, and remove from heat. Let stand for 10 minutes.

2. 2

   Heat the olive oil in a large paella pan or skillet over medium-high heat. Add the chorizo and cook for 2-3 minutes until lightly browned.