Spanish Chicken & Chorizo Paella with Roasted Vegetables

Ingredients

• 1 1/2 lb boneless skinless chicken breast, cut into 1.5-inch chunks
• 6 oz Spanish chorizo, sliced into ¼-inch rounds
• 1½ cups short-grain paella rice
• 3½ cups chicken stock, warmed
• ½ tsp saffron threads, crumbled between fingers
• 1 large red bell pepper, deseeded and sliced into strips
• 1 large yellow bell pepper, deseeded and sliced into strips
• 1 medium zucchini, halved lengthways and sliced into half-moons
• 1 large yellow onion, finely diced
• 5 cloves garlic cloves, minced
• 1 cup cherry tomatoes, halved
• ½ cup frozen peas
• 3 tbsp olive oil
• 2 tsp smoked paprika
• ¼ tsp cayenne pepper
• ½ tsp ground cumin
• ½ tsp dried thyme
• 1 tbsp coconut aminos
• 1 large lemon, cut into wedges for serving
• ¼ cup fresh flat-leaf parsley, roughly chopped
• to taste kosher salt
• 1 tbsp margarine