Foodie Indian

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 tomato, diced
• 1 teaspoon smoked paprika
• 1 teaspoon saffron threads
• 1 teaspoon dried oregano
• 2 cups Arborio rice
• 4 cups chicken or vegetable broth
• 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1/2 pound chorizo sausage, sliced
• 1 pound shrimp, peeled and deveined
• 1 cup green peas
• Salt and pepper to taste
• Lemon wedges for serving
• Fresh parsley for garnish

Instructions:

1. In a large paella pan or skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until translucent.
2. Add sliced red and green bell peppers, and cook for a few minutes until they start to soften.
3. Stir in diced tomato, smoked paprika, saffron threads, and dried oregano. Cook for another minute to allow the flavors to combine.
4. Add Arborio rice to the pan, and stir well to coat it with the spice mixture.
5. Pour in the chicken or vegetable broth, and bring it to a simmer. Reduce the heat to low, cover the pan, and let it cook for about 10 minutes.
6. Meanwhile, in a separate pan, cook the chicken thigh pieces and chorizo sausage slices until they are browned and cooked through.
7. After the rice has cooked for 10 minutes, add the cooked chicken and chorizo to the pan. Stir gently to combine.
8. Place the shrimp and green peas on top of the rice mixture. Cover the pan again and let it cook for an additional 10-15 minutes until the shrimp is pink and cooked through.
9. Remove the pan from heat and let it rest for a few minutes. Season with salt and pepper to taste.
10. Garnish with fresh parsley and serve with lemon wedges on the side.

Enjoy your homemade Paella! Feel free to adjust the recipe by adding other ingredients such as mussels, clams, or vegetables according to your taste preferences.