Spanish Seafood Paella Seafood Rice with Chorizo

Bring 750 ml chicken broth to a simmer in a small saucepan over medium heat. Crumble the saffron threads into the broth and stir; keep warm.

Pat the shrimp and cod dry; season both with 1/2 tsp salt. Slice the chorizo into 1/2 cm rounds. Dice the onion and bell pepper; mince the garlic.

Heat olive oil in a paella pan or large skillet over medium-high heat. Sear the chorizo for 2 minutes until browned; transfer to a plate.

In the same pan, sauté the onion and bell pepper for 4 minutes until softened. Add garlic and smoked paprika; cook 30 seconds until fragrant.

Stir in the bomba rice, coating with oil, for 1 minute. Pour in the warm saffron broth and 1/2 tsp salt; stir once. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes without stirring.

Nestle the cod fillet into the rice. Scatter the chorizo, shrimp, and frozen peas on top. Cook for 8 minutes more until the shrimp are pink and the cod flakes easily (internal temperature 63°C).

Remove the pan from heat. Cover with a clean kitchen towel and let rest for 5 minutes. Serve with lemon wedges.