Shrimp and Chorizo Paella with Saffron and Sofrito

In a wide, shallow paella pan or heavy skillet, heat the olive oil over medium-high heat. Add the diced chorizo and cook until the fat renders and the edges become crisp.

Remove the chorizo with a slotted spoon, leaving the flavorful oil behind. Add the onions and cook until translucent, then stir in the garlic and diced tomatoes, cooking until the mixture forms a thick, jammy sofrito base.

Add the brown rice to the pan and toast for 2 minutes, coating every grain in the flavorful fat.

Add water (or shellfish stock) until the rice is just covered. Simmer undisturbed until the liquid is mostly absorbed.

Nestle the shrimp into the rice, top with the crispy chorizo, and cover the pan. Cook until the shrimp are opaque and pink, about 5-6 minutes.

Fold in the fresh spinach during the final minute so it just wilts.

Let the paella rest off the heat for 5 minutes before serving directly from the pan. The bottom should have developed a 'socarrat' (crispy crust).