1. Make the Saffron Broth:

• Peel and devein your 1 pound of jumbo shrimp, making sure to reserve all the shells.
• Heat 2 teaspoons of olive oil in a medium saucepan over medium heat. Add the reserved shrimp shells and cook, stirring, until the shells turn pink and become fragrant, about 1 to 2 minutes.
• Stir the saffron threads into the shells. Pour in the 2 ¼ cups of chicken broth. Bring the mixture to a simmer.
• Let the broth simmer gently, uncovered, for about 20 minutes, allowing the saffron to infuse and the broth to become a rusty brown color and very fragrant.
• Strain the saffron broth through a fine-mesh sieve into a clean bowl or measuring cup, pressing on the shells to extract all liquid. Discard the shells.
• Measure out exactly 2 cups of this strained saffron broth. Pour these 2 cups into a small saucepan and place it over very low heat to keep the broth hot while you prepare the paella.

2. Prepare Oven and Start Paella Base:

• Preheat your oven to 425°F (220°C).
• Heat 1 tablespoon of olive oil in a large, oven-proof skillet (at least 10-12 inches wide) over medium heat.
• Add the sliced chorizo to the hot oil and cook until lightly browned and some fat has rendered, about 2 minutes per side.
• Add the diced yellow onion to the skillet with the chorizo and its rendered fat. Cook and stir until the onion is soft and slightly translucent, about 3 minutes.
• Reduce the heat to medium-low. Stir in the minced garlic and cook, stirring, until fragrant, about 1 minute more.

3. Add Rice and Assemble:

• Add the Arborio rice to the skillet. Stir it well for 1-2 minutes to coat the rice grains completely in the oil and chorizo fat (this is “toasting” the rice).
• Stir in the green peas.
• Pat the rice mixture evenly into the bottom of the skillet.
• Arrange the peeled and deveined shrimp in a single layer decoratively over the top of the rice.
• Lay the red bell pepper strips around and in between the shrimp.
• Season the top lightly with salt (be mindful of chorizo/broth saltiness), paprika, and cayenne pepper.

4. Stovetop Sizzle and Add Broth:

• Increase the heat under the skillet to high.
• Listen for the rice to begin sizzling in the skillet. Once it does, immediately pour the reserved 2 cups of hot saffron broth evenly over the shrimp and rice mixture.
• Gently shake the skillet to help distribute the liquid. Do not stir the rice from this point onward.

5. Bake in Oven:

• Carefully transfer the hot skillet to the preheated 425°F oven.
• Bake for approximately 20 minutes, or until the rice is almost tender and still looks a bit wet on top. Most of the liquid should be absorbed.

6. Crisp the Bottom (Socarrat) & Finish:

• Carefully remove the skillet from the oven and place it back on the stovetop over medium-high heat.
• Cook, without stirring, for another 3 to 5 minutes. Listen for crackling sounds from the bottom of the pan – this indicates the rice is caramelizing and forming a crispy crust (the socarrat). Be careful not to burn it; you might need to rotate the pan for even crisping. The rice should be tender and the remaining liquid fully absorbed.
• Remove from heat. Let the paella rest for 5 minutes, covered loosely with foil or a clean kitchen towel, before serving.

7. Serve:

• Serve the Quick and Easy Paella hot, directly from the skillet for a rustic presentation, or spooned onto plates.
• Garnish with fresh chopped parsley or lemon wedges, if desired. Enjoy!