Spanish Paella - cooking recipe

Ingredients

2 tablespoons olive oil, divided.
2 1/2 - 3 lbs chicken, cut into 8 pieces
8 ounces chorizo sausages, cut into 1 inch pieces
2 cloves garlic, chopped
1 medium yellow onion, chopped (about 1 cup)
1 cup uncooked white rice
1 teaspoon turmeric or 1 teaspoon saffron
2 cups beef broth
1 large roasted red pepper, cut into thin strips
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and chopped
1/4 teaspoon crushed red pepper flakes
1/2 lb medium shrimp, shelled and deveined
1/2 cup green peas

Preparation

In a paella pan or a large skillet, heat 1 tablespoon oil over medium heat; add chicken and sausage.
Cook, stirring until browned, about 20 minutes.
Transfer chicken and sausage to a paper towel-lined plate; cover with foil to keep warm.
Drain off fat from paella pan.
Wipe pan clean.
In the same skillet, heat remaining oil.
Add garlic and yellow onion.
Cook, stirring until tender, about 5 minutes.
Add rice and turmeric.
Cook, stirring, for 2 minutes longer.
Add broth to pan.
Reduce heat to low; cover and simmer until rice is tender, about 30 minutes.
Return chicken and sausage to pan.
Add bell pepper, green onions, cilantro, jalapeno pepper and red pepper flakes.
Cook, uncovered, stirring frequently, for 15 minutes.
Add shrimp and peas; cook until shrimp are opague, about 5 minutes longer.