Skillet Chicken and Chorizo Paella

• ½ teaspoon saffron threads
• 3 ¼ cups lower-sodium chicken broth, divided
• 1 tablespoon olive oil
• 6 ounces dry-cured Spanish chorizo, cut into 1/4-inch-thick slices
• 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• ½ teaspoon black pepper
• 1 ½ teaspoons kosher salt, divided
• ¾ cup chopped yellow onion (from 1 small onion)
• 1 small red bell pepper, finely chopped
• 4 small garlic cloves, minced (1 tablespoon)
• ½ teaspoon smoked paprika
• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 1 ½ cups uncooked short-grain white rice (such as Spanish bomba or Italian arborio)
• 1 cup thawed frozen sweet peas

Chopped fresh flat-leaf parsley

Lemon wedges

Instructions Checklist

1. Stir together saffron and 1/4 cup of the broth in a small bowl. Let stand at room temperature at least 15 minutes or up to 1 hour.
2. Meanwhile, heat oil in a 12-inch cast-iron skillet over medium-high. Add chorizo; cook, stirring occasionally, until lightly browned, about 2 minutes. Using a slotted spoon, transfer chorizo to a plate lined with paper towels; reserve drippings in skillet. Add chicken, pepper, and 1 teaspoon of the salt to skillet; cook over medium-high, stirring occasionally, until lightly browned but not fully cooked, about 7 minutes. Using slotted spoon, transfer chicken to plate with chorizo. Do not wipe skillet clean.
3. Add onion and bell pepper to skillet; cook over medium-high, stirring occasionally, until tender, about 5 minutes. Stir in garlic and smoked paprika; cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes and rice; cook, stirring constantly, until liquid is almost fully absorbed, about 2 minutes. Carefully stir in saffron mixture and remaining 3 cups broth and 1/2 teaspoon salt; bring to a simmer over medium-high.
4. Return chorizo and chicken to skillet, stirring lightly to partially cover with rice; sprinkle mixture with peas (do not stir peas in). Cook, uncovered and undisturbed, over medium-low, rotating skillet occasionally to evenly distribute heat, until chicken and rice are tender and liquid is almost fully absorbed, about 20 minutes. Remove from heat; cover and let stand at room temperature until liquid is fully absorbed, about 5 minutes. Garnish with parsley and lemon wedges.