4 cups chicken stock
1/2 tsp ground saffron
salt/pepper
8 bone in skin on chick thighs (about 3.5 pounds)
1 tsp smoked spanish paprika (igourmet.com)
2 tsp olive oil
12 oz dried chorizo, sliced into 1/8in thick on bias
1 white onion, minced
4 garlic cloves, minced
3 medium vine ripe tomatoes, coarsely chopped
2.5 cups arborio rice (I bet plain is fine too)
1 cup fresh shelled peas

Preheat over to 400.

Warm stock, saffron, and 1/2 tsp salt in a saucepan over medium heat.

Season chicken with 2 tsp salt, 1/2 tsp pepper, and the paprika.

Heat oil in a 14″ paella pan over high heat (if not non-stick!, also, must be over safe. Maybe dutch oven?). Brown chicken, then move to plate.

Pour out all but 1 tsp oil. Cook chorizo over medium high heat until lightly browned. Add onion and garlic. Cook until soft, about 5 minutes. Add tomoatoes. Cook, stirring until thick, about 5 minutes.

Add rice, then broth mixture. Bring to boil. Cook for 2 minutes. Add chicken and peas. Bake for 20 minutes, let stand for 10.