A fiery Mexican-Spanish fusion featuring fresh habanero peppers and jumbo shrimp.
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In a small saucepan, warm the stock and crush the saffron threads into it; keep warm on low heat.
Heat olive oil in a wide paella pan or large skillet over medium-high heat. Brown the chorizo slices for 2 minutes, then remove and set aside.
In the same pan, sauté the onion and minced habaneros until the onion is translucent, about 5 minutes.
Add the garlic and smoked paprika, stirring for 30 seconds until fragrant, then add the rice, stirring to coat every grain in the oil.
Pour in the warm saffron stock. Stir once to distribute the rice evenly, then do not stir again to allow the 'socarrat' (crust) to form.
Simmer for 10-12 minutes. When most of the liquid is absorbed but the rice is still moist, nestle the shrimp and cooked chorizo into the rice.
Scatter the peas on top and cook for another 5-8 minutes until the shrimp are pink and the rice is tender.
Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes before garnishing with cilantro and serving.
