Chorizo Paella

• 8 oz chorizo 
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 4 garlic cloves, chopped
• 1/4 cup dry white wine
• 1 cup bomba or arborio rice
• 1 pinch saffron threads

• 1 tsp smoked paprika
• ​1 tsp turmeric
• ​1 bay leaf
  
• 1 can fire roasted tomatoes
• 2 cups chicken stock
• fresh flat-leafed parsley, chopped

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1. Brown chorizo
2. Cook onion, peppers, and garlic until tender
3. Deglaze pan with wine
4. Stir in rice, paprika, saffron, turmeric, and bay leaf
5. Add tomatoes and chicken stock and bring to a boil
6. Simmer for about 20 minutes, stirring occasionally until rice is tender and liquid is gone
7. Top with parsley and serve with lemon