Step 1

Heat 1 tbsp olive oil in a skillet over medium heat. Then, saute chorizo crumbles and set aside.

Step 2

In the same pan, brown chicken and set aside once cooked through and golden brown.

Step 3

In the same pan (without draining the oil), add onions and tomatoes and sprinkle smoked paprika. Saute until translucent.

Step 4

Next, add short grain rice, chicken broth, small bay leaf, salt, pepper, garlic powder, and saffron. Mix well.

Step 5

Once broth reduces by half, add chicken atop rice and layer with sliced red peppers. Cover pot, reduce heat to low, and cook for 20 minutes.

Step 6

Then, add shrimp into the pan, cover, and cook until pink.

Step 7

Serve warm, garnished with cilantro and lemon.