1/4 cup extra-virgin olive oil, 4 times around the pan
1/2 pound precooked chorizo, casings removed, cut into bite-size dice
3/4 lb chicken breast cutlets or tenderloins, cut into bite size dice
1 medium onion, chopped
4 garlic cloves, finely chopped or grated
1/4 teaspoon red pepper flaces
1 fresh or dried bay leaf
4 to 5 fresh thyme sprigs
1 pound medium shrimp, peeled and deveined
salt and black pepper
2 1/2 cups chicken stock - better than bullion
1 teaspoon turmeric (eyeball it in your palm)
1 envelope saffron powder or a pinch of threads
2 cups couscous
1 cup frozen green peas
1 lemon, sested and cut into wedges
2 piquillo peppers or 1 roasted red pepper, chopped I used red pepper
A generous handful of fresh flat-leaf parsely, chopped
Hot sauce, to pass at the table
Heat the oil in a deep skillet over medium-high to high heat. Add the chorizo and render some of its fat, 1 to 2 minutes, then add the chicken and brown, 2 to 3 minutes. Add the onions, garlic, red pepper flakes, bay leaf, thyme, and shrimp; season with salt and pepper; and cook for 3 to 4 minutes more. Add the stock, turmeric, and saffron, bring to a boil, stir in the couscous, peas, lemon zest, and piquillo peppers. Cover and turn off the heat. Let stand for 5 minutes, then fluff with a fork. Remove the bay leaf and thyme stems. Top each serving of paella with some chopped parsley, hot sauce, and juice from the lemon wedges.