• Step 1: In a large, oven-safe skillet or paella pan, heat the olive oil over medium-high heat. Add the chicken and chorizo, and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and the chorizo is slightly crisp.
• Step 2: Add the onion and bell pepper to the pan, and cook for 3-4 minutes, or until the vegetables are softened. Stir in the garlic and cook for an additional minute, until fragrant.
• Step 3: Pour in the chicken broth and stir in the rice, smoked paprika, and saffron. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and has absorbed most of the liquid.
• Step 4: Remove the lid, stir in the frozen peas, and season with salt and pepper to taste. Place the pan in the oven and broil for 2-3 minutes, or until the top of the paella is lightly browned and crispy.
• Step 5: Remove the paella from the oven and let it rest for 5 minutes before serving. Garnish with lemon wedges and enjoy!