Shrimp and Chorizo Paella

Bring 4 cups water, the saffron, and the stock concentrates to a simmer in a medium pot.

Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion to the pan and cook 4-5 minutes, until softened. Season with salt and pepper. Add the garlic to the pan and cook another 30 seconds, until fragrant. Add the chorizo, tomato, garlic, and half the paprika into the pan and cook, tossing, 4-5 minutes, until the chorizo renders its oil.

Add the arborio rice to the pan and toss to coat. Cook, stirring, for 1-2 minutes. Add two cups chicken stock to the pan, bring to a boil, then reduce to a simmer for 25-30 minutes, stirring occasionally, and adding more chicken stock as necessary.

When the rice is almost al dente, stir the peas into the pan and increase heat to high for 3-4 minutes, until a golden brown crust begins to form on the edges of the pan. Do not stir the rice!

Season the shrimp with salt, pepper, and the remaining paprika. Top the rice with the shrimp, cover with foil (or a lid), and let cook another 2-3 minutes, until pink and opaque.