Heat 3 tablespoons of olive oil in a large paella pan over medium heat. Sauté chopped onion and garlic until softened (3-4 minutes), then add the bell peppers.

Add chicken or tofu (if using) and cook until golden brown. Set shrimp aside for later.

Stir in sliced chorizo and cook for 2-3 minutes to infuse the oil with its smoky flavor.

Stir 500g of paella rice into the pan, coating it in the oils and juices. Mix in paella spices (paprika, saffron, or a spice blend).

Add paella broth, ensuring rice is submerged. Simmer on low heat for 15-20 minutes, without stirring, until most liquid is absorbed.

Place shrimp on top of the rice and cover. Cook for another 5-10 minutes until shrimp turn pink and rice is fully cooked.

Remove from heat, sprinkle with fresh cilantro or parsley, and let sit for a few minutes. Serve directly from the pan and enjoy!