Paella

Dissolve the bouillon cubes in hot water to make a stock.

Brown the chicken pieces and sliced chorizo in a large paella pan or wide skillet.

Add the rice and stir to coat in the fat, then add the tomato sauce and herbs.

Pour in the hot stock, bring to a simmer, and cook uncovered for 15-18 minutes without stirring.

Scatter the peas and shrimp over the top for the last 5-6 minutes of cooking.

Let rest for a few minutes before serving.