Spanish Chicken and Chorizo Paella

Heat 2 tablespoons of olive oil in a large paella pan or wide, shallow skillet over medium-high heat.

Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.

Add the sliced chorizo to the pan and cook until crispy, about 3-4 minutes. Remove chorizo and set aside with the chicken, leaving rendered fat in the pan.

Reduce heat to medium. Add the chopped onion to the pan and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.

Add the Arborio rice to the pan and stir for 2 minutes to toast the grains. Pour in the warm chicken broth and the steeped saffron threads. Bring to a simmer.

Return the chicken and chorizo to the pan, distributing them evenly. Do not stir the rice after this point. Reduce heat to low, cover the pan, and cook for 20-25 minutes, or until the liquid is absorbed and the rice is tender.

Remove from heat and let stand, covered, for 5 minutes. Stir in the frozen peas, then garnish with fresh chopped parsley before serving.