Start by heating the olive oil in a large pan over medium heat. Once it’s shimmering, toss in the Spanish chorizo and cook until it’s beautifully browned.

Next, introduce the chopped onion and minced garlic to the pan. Sauté them until the onion is soft and translucent, about 3-4 minutes.

Stir in the Arborio rice, making sure each grain is coated in the oil. Pour in the white wine, allowing the rice to absorb its acidity—this should take about 2 minutes.

Gently add the canned tomatoes and chicken stock to the pan. Season everything with dried herbs, salt, and freshly ground pepper. Bring to a gentle simmer.

After about 10 minutes of cooking, when the rice is nearly tender, add the shrimp, squid, and frozen peas. Cook for around 5 minutes until they are opaque and the rice is fully cooked.

Remove the paella from heat and let it sit for a couple of minutes before serving.