Simple Paella with Shrimp and Scallops

Ingredients:

• 4 rings of dried meat, sliced ​​into circles chorizo ​​sausages (about 170 gr.)
• 1.5 cups white rice
• 900 g raw peeled large shrimp
• 450 g of sea scallops
• 6 cups chicken broth
• 3 tbsp. l. olive oil
• 1 medium onion, chopped
• 4 finely chopped garlic cloves
• 1 red pepper, seeded, stemmed and thinly sliced
• 1 green pepper, seeded, stemmed and thinly sliced
• 1 tsp saffron (pistils only)
• 1 can (280 g) diced tomatoes with chili pepper
• 3 tablespoons tomato paste
• Salt and ground black pepper
• 1/3 cup chopped parsley leaves
• Lemon wedges for garnish

Preparation:

1. In a medium saucepan, bring chicken broth to a boil.
   
   In a separate large saucepan or paella pan, heat the oil over medium-high heat. Add the onion, garlic, pepper, saffron, and chorizo. Cook for 6 minutes, until the vegetables are tender and the chorizo ​​is golden brown.
2. Add the rice, tomatoes, and tomato paste, stir well, and cook for 5 minutes. Gradually pour in the boiling chicken broth, stirring continuously after each addition, until the broth is completely absorbed.
   
   Cover the paella pan with aluminum foil and cook for 20-25 minutes, until the rice is tender. Add the shrimp and scallops and cook, covered, for another 5-7 minutes.
   
   Garnish with chopped parsley and lemon wedges.