Heat a large paella pan over medium heat and add olive oil. Sauté diced onion for 5 minutes until golden. Add minced garlic and sauté for another 30 seconds.

Stir in tomato paste, mixing thoroughly. Cook for 2-3 minutes until well combined.

Sprinkle in kosher salt, smoked paprika, red chili flakes, turmeric, and saffron. Stir well.

Add bomba or Arborio rice and stir-fry for a few minutes, ensuring each grain is coated in the oil and spices.

Stir in chicken stock and bring to a simmer.

Reduce heat to low, cover, and let simmer for about 10 minutes.

Gently fold in sliced chorizo and cook for an additional 5 minutes.

Arrange raw shrimp on top, gently pushing them down. Cook for 5-10 minutes until shrimp are pink and cooked through.

Sprinkle with fresh parsley and serve warm.