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"We're making shrimp and chorizo paella, but it's really about learning the method," Rach says, "rather than one specific route to it." In the video, Rach uses ramps instead of onion, because she was lucky enough to have a friend send some to her, but use whatever you like—leeks, spring onions or scallions will also work.
For the paella spice, combine spices in small bowl.
For the paella, if whole, peel shrimp and save shells and heads as well. Devein shrimp, cutting down backs of shrimp, then rinse and drain.
Toast shells of shrimp in saucepot over medium-high heat until pink, bright and fragrant, add stock and bring to boil, then reduce at low boil to 3 cups and strain.
Heat a large skillet over medium-high, add about 1 tablespoon EVOO, 1 turn of the pan, add the shrimp, salt and pepper and cook 2 minutes to just take the color off and get them going, then remove to a plate. Add remaining oil, 1 turn of the pan, then cook chorizo 1 to 2 minutes to render out some of the fat, then remove. Turn the heat down just a touch, then add onion and rice and toast 2 minutes, then stir in paella spice. Grate in garlic, then stir in tomato paste. Add sherry or white wine, turn up the heat, and pick up the browned bits using the tip of a wooden spoon. Add about three-quarters of the stock, stir and bring to a boil over medium-high for 10 minutes, stirring occasionally, until most of the liquid is absorbed but not dry. Turn the heat down to medium-low, add peas, stir, then add peppers. Add back shrimp and chorizo, press into rice, then add remaining stock and cook 8 minutes more. Douse pan with lemon juice and top with parsley to serve.