Method:

1. Preheat the oven to 180°C and cook chicken thighs for 20-25 minutes, turning the chicken halfway through cooking.
2. In a paella pan (or large skillet), heat olive oil over medium-high heat, add the chorizo and cook for 5-7 minutes, stirring occasionally, until it's crispy and has rendered its oils. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.
3. Reduce the heat to medium. Add the diced onion to the pan and cook for 5-7 minutes until softened and translucent. Add the minced garlic, smoked paprika, cumin, and coriander. Cook for 1-2 minutes, stirring constantly, until fragrant (be careful not to burn the garlic or spices).
4. Add the red and yellow bell pepper strips to the pan. Cook for 3-5 minutes until they start to soften. Stir in the paella rice, ensuring each grain is coated with the spices and oil. Cook for 1-2 minutes, stirring, until the rice looks slightly translucent at the edges.
5. Pour in the hot chicken or vegetable stock. Stir gently once to distribute the ingredients evenly. Do not stir the rice excessively after this, as it will prevent the formation of the coveted "socarrat" (the crispy rice crust at the bottom).
6. Bring the liquid to a gentle simmer. Reduce the heat to medium-low, allowing the paella to cook uncovered for 15-20 minutes, or until most of the liquid has been absorbed and the rice is almost cooked. You should see little bubbles forming on the surface. Gently nestle the cooked chorizo and chicken thighs back into the rice. Scatter the blanched peas over the top. If the rice seems too dry and is still hard, you can add a little more hot stock (a quarter cup at a time) around the edges, but avoid stirring. Once done, remove the paella from the heat. Cover the pan loosely with foil or a clean kitchen towel and let it rest for 5-10 minutes.
7. This allows the flavours to meld and the rice to finish cooking.