Paella

Heat 1 tbsp olive oil in a skillet over medium heat. Then, saute chorizo crumbles and set aside.

In the same pan, brown chicken and set aside once cooked through and golden brown.

In the same pan (without draining the oil),add onions and tomatoes and sprinkle smoked paprika. Saute until translucent.

Next, add short grain rice, chicken broth, small bay leaf, salt, pepper, garlic powder, and saffron. Mix well.

Once broth reduces by half, add chicken atop rice and layer with sliced red peppers. Cover pot, reduce heat to low, and cook for 20 minutes.

Then, add shrimp into the pan, cover, and cook until pink.

Serve warm, garnished with cilantro and lemon.