Chicken and Soy Chorizo Paella

Paella (prounced pah-ey-uh), is one of the most traditional Spanish dishes.  There are many variations to this classic Mediterranean specialty, so here's my take.
Notes: Saffron is expensive, in fact, it's known as the world's most expensive spice.  It sells for about $6 a gram, but a little goes a long way.  Leaving it out of this paella would change the flavor entirely.
Also, this could easily be made pescatarian by substituting the chicken for shrimp, or vegetarian by omitting the chicken all together and using vegetable broth.  Regular dried chorizo is a good substitute for the soy, I was just working with what I had in my kitchen! I served this with a simple salad and crusty bread.

Chicken and Soy Chorizo Paella (feeds 4)
3 cups chicken broth
1/2 tsp saffron
1.5 lbs chicken thighs, halved (I used boneless skinless to be healthier, but skin-on adds tons of flavor)
1 tsp smoked paprika
1/2 link Trader Joe's soy chorizo.  (TJ's soy chorizo is AMAZING! I promise you won't even know it's vegetarian!)
1 white onion, diced
3 garlic cloves, minced
2 roma tomatoes, chopped
1.75 cups Arborio rice (aka the same stuff you make risotto from)
1/2 cup english peas
1 lemon, quartered.

1. Warm chicken broth and saffron in a sauce pan over medium heat.
2. Meanwhile, season chicken with paprika, 1tsp salt, 1/2 tsp pepper.  Add to paella pan (or any oven-safe pan with high sides), cook over medium heat for about 8 minutes. Transfer to plate.
3.  In paella pan, add onion, garlic, chorizo.  Cook for 5 minutes.
4. Add tomato, cook down for another 5 minutes.
5. Stir in rice and add broth to mixture.  Bring to a boil for about 2 minutes, then add peas and chicken to mixture. Transfer pan to oven and cook for 20 minutes at 400 degrees.
6.  Let rest for at least 10 minutes (HOT!)
7.  As you dish out portions, squeeze 1/4 lemon over each plate.  It adds a ton of flavor to the paella.

Hot in the pan

Ready to eat!