Skillet Paella

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 (6-inch/15-cm) fresh chorizo links (about 6 ounces/170g total), diced
• 3 large boneless, skinless chicken thighs (12 ounces/340 g total), cut into 1-inch (2.5 cm) chunks
• Salt and freshly ground black pepper
• 1 yellow onion, chopped
• 1 red bell pepper, cored, cut in half, and thinly sliced lengthwise
• 2 cloves garlic, minced
• 1 ½ teaspoons paprika
• ¾ teaspoon dried thyme
• 1 bay leaf
• 1 ½ cups (300 g) short-grain white rice, such as Arborio
• 1 (14-ounce/400-g) can whole peeled tomatoes, with their juice, crushed with your hands
• 3 cups (700 ml) low-sodium chicken stock
• ½ cup (60 g) frozen peas
• 8 ounces (225 g) medium shrimp, peeled and deveined
• 4 scallions, white and green parts, thinly sliced
• Lemon wedges for serving