Stovetop Paella Mixta for Two With Chicken and Shrimp Recipe

Name: Stovetop Paella Mixta for Two With Chicken and Shrimp Recipe
Ingredients: 3 dried ñora peppers or 4 ancho chiles (1 1/2 ounces total; 50g), optional; see note; 1/4 cup (60ml) extra-virgin olive oil; 3 medium cloves garlic, minced; 2 medium yellow onions (3/4 pound; 300g), finely diced; One large (8-ounce/225g) red pepper, stemmed, seeded, and finely diced; Kosher salt; 1 tablespoon (15ml) tomato paste; 1 tablespoon (15ml) extra-virgin olive oil; 2 bone-in, skin-on chicken thighs (1 pound; 450g); 1/3 cup sofrito (3 ounces; 85g); 1/4 teaspoon sweet smoked Spanish paprika (pimentón dulce); Pinch saffron threads; 2 1/2 cups (590ml) boiling hot white chicken stock or low-sodium broth, vegetable stock, or water, plus more as needed; 3/4 cup (5.25 ounces; 150g) short-grain Spanish rice, such as Bomba and Calasparra; 6 large shelled shrimp; Lemon wedges, for serving