Spanish Paella vegan or seafoodmeat based

Ingredients

• 3 tablespoons Olive oil
• 3 pounds About 1 lb. each chicken (cut up), cooked chorizo (cut into 1/2 in slices), and peeled deveined shrimp
• 1 Medium onion, finely chopped
• 1 Red red bell pepper, chopped
• 3 Cloves garlic, minced
• 1 teaspoon Saffron, crumble
• 1 15 oz. can diced tomato
• 2 teaspoons Smoked paprika
• 5-6 cups Chicken broth (I used Better Than Bouillion, but make it light, not too rich)
• 2 1/2 cups Short-grain Spanish rice (best to use Bomba rice)
• 1 cup Peas (I used frozen)
• 1 Lemon
• 1/3 cup Parsley
• Salt & pepper to taste

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