Homemade Paella Recipe

In a medium bowl, mix together 2 tablespoons of olive oil, Hot Hungarian paprika, oregano, salt and pepper. Stir in the shrimp and coat evenly, then cover and refrigerate.
In the meantime, heat another 2 tablespoons olive oil in a skillet over medium heat and saute the onion for about 5 minutes or until almost translucent. Stir in the bell pepper and sausage and cook for another 5 minutes. Once cooked, place into a large bowl and set aside.
Take the shrimp from the refrigerator and cook in the same skillet on medium heat, about 3 minutes per side or until both sides are pink. Place the shrimp in the same bowl with the chorizo and bell pepper mix and set aside.
Next, toast the rice. Heat the remaining 2 tablespoons of olive in a large skillet over medium heat. Add in the garlic, red pepper flakes, and rice. Stir to the coat the rice with the olive oil evenly for about 3 minutes. Then, add in the saffron threads, bay leaf, Half the parsley, chicken stock and lemon juice. Bring to a boil, cover, then reduce heat to a medium low to simmer. Allow to simmer for 20 minutes, stirring occasionally to prevent burning of the rice. When the rice is cooked, top with the chorizo and shrimp mixture and sprinkle remaining parsley. Serve immediately.