1. In a large, heavy bottomed pan with high sides heat the olive oil over high heat.
2. Sprinkle the chicken with salt and pepper and sear the chicken for five minutes on each side. Remove from pan.
3. Brown the sausage for five minutes total. Remove from pan.
4. Add the onion, garlic, red pepper, tomato paste and jalapeno to the pan and sauté until soft, three to five minutes
5. Add the rice and cook for one minute to toast. Then add the tomatoes, parsley and lemon juice, and stir until integrated. Season with salt and pepper. Nestle the chicken and chorizo in with the rice and pour over the broth to cover. Bring to a boil, cover, and then reduce to a simmer for 25 minutes. Then bring the heat up until you begin to smell a slightly toasted smell. This will produce the crispy burnt rice at the bottom called socarrat, a highly coveted part of the dish. Remove from heat.
6. Allow the pan to sit, covered, for 10 minutes. Uncover. You may place the pan under a broiler for two to five minutes to crisp the chicken if you would like, though this is not traditional.
7. Sprinkle chopped parsley, lemon zest and more salt and pepper to taste. Squeeze lemon wedges over the dish before serving. Eat with a smile and spoon!
Traditional paella is made in a large flat pot and cooked uncovered. To make it more conducive for home cooking, any pot with high sides and a cover can be used. Covering the pan aids in getting the rice fully cooked without the traditional paella pot.