Instructions

1. Lower the top oven rack to the middle of the oven and preheat oven to 450 F.
2. Chop all vegetables and measure out all ingredients before cooking.
3. Cut each tomato into eight wedges.
4. Place oil in a large ovenproof pan over medium heat. Add onion and sauté 10 minutes until translucent. Add garlic, peppers, salt and pepper to taste and sauté another 5 minutes,
5. Add chorizo and mix well until sausage begins to crisp.
6. Stir in the rice and sauté without adding liquid for a few minutes, to coat the rice and deepen its flavors. Sprinkle in paprika and mix well, about a minute. Pour in wine and scrape up browned bits from the bottom of the pan.
7. Pour in three cups of stock and bring the rice to a boil. Once boiling, remove from heat and arrange the tomato wedges on top. Transfer to the oven, uncovered and bake for 15 minutes.
8. ( Remember the skillet is VERY HOT. Use oven mitts!)
9. After 15 minutes, check if the rice is dry and tender. If not, bake another 5 -10 minutes.
10. If rice is dry but not tender, add about 1/4 cup broth or less before baking another five minutes and repeat if needed.
11. When the rice is cooked through, remove from the oven and carefully taste for seasonings. Add salt and pepper ( if you like) to the tops of tomatoes. Turn off the oven and put the skillet back in the oven to get the rice firm, 5- 15 minutes.
12. The paella should be crispy around the edges. For more crust, place the pan over medium high heat until the rice sizzles and smells toasted but not burned, 2-3 minutes.
13. Garnish with chopped parsley, lemon wedges and serve, carefully, out of the pan.