Start by gathering all your ingredients. Having everything ready to go makes a world of difference. Chop, dice, and measure. This is essentially your mise en place.

In a large, heavy pan or paella pan over medium heat, add the olive oil. Once hot, add the chicken wingettes and sauté until golden brown, about 5-6 minutes. Don’t rush this step; that golden color adds depth to the flavor.

Once your chicken is nicely browned, toss in the sliced chorizo. The chorizo will render its delicious fat, infusing the dish with flavor. Stir for about 3-4 minutes until it releases its oils and becomes slightly crispy.

Next, add the finely diced red onion and minced garlic. Sauté until the onion softens, about 5 minutes. You want everything to caramelize gently, coaxing out the natural sugars.

Sprinkle in the smoked paprika, mixing it well with the onion and chorizo. The aroma will be intoxicating. Trust me; this is where the magic happens.

Add the paella rice to the pan, stirring to coat each grain with the flavorful mixture. Toast the rice for about 2 minutes to bring out its nuttiness.

Pour in the white wine, stirring continuously to help the rice absorb the liquid. Then follow with the tomato paste, fire-roasted piquillo peppers, roasted red bell peppers, and broth. Don’t forget to scrape the bottom of the pan. That’s where all those wonderful flavors are hiding!

Bring the mixture to a gentle simmer. Cook without stirring for 15-20 minutes. This allows the rice to absorb the liquid and form that beautiful crust at the bottom known as socarrat.

Once the rice is nearly cooked, sprinkle the frozen peas over the top. They’ll steam as the paella finishes cooking.

After about 5 more minutes, check if the rice is al dente and most of the liquid is absorbed. At this point, remove the pan from heat. Give it a drizzle of lemon juice and toss in the chopped parsley.