Paella for Two | America's Test Kitchen

Ingredients

• 2 tablespoons extra-virgin olive oil , plus extra for drizzling
• 1 small onion , chopped
• 1/4 cup dry white wine
• 1 tablespoon tomato paste
• 2 garlic cloves , minced
• 1/2 teaspoon smoked paprika
• 1 bay leaf
• 3/4 cup Valencia or Arborio rice
• 8 ounces boneless, skinless chicken thighs , trimmed and cut into 1-inch pieces
• Salt and pepper
• 2½౼2¾ cups chicken broth
• 3 ounces Spanish dry-cured chorizo sausage , cut into 1/2-inch chunks
• Pinch saffron threads (optional)
• 6 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
• 2 teaspoons minced fresh parsley
• Lemon wedges