EASY PAELLA WITH CHICKEN AND CHORIZO

This is a quick, easy (and authentic) way to enjoy a Spanish paella.

2 cubes of fish bouillon
2 cubes of chicken bouillon
1/2 tsp of saffron
1 tsp of smoked paprika (Pimentón de la Vera)
5 cups of water
1/2 large onion, chopped
1/2 red bell pepper, chopped
1/2 tomato, chopped
1/2 lb of cooking chorizo, in 1/4 inch slices
1/4 cup chopped parsley
4 tbsp chopped garlic
6 oz roasted piquillo peppers
6 cloves of garlic, peeled
2 cups Bomba rice
4 chicken thighs
extra virgin Olive oil for cooking

Pre-heat oven at 350 degrees F.

Fill a saucepan with the water and place on medium high heat. Add all four bouillon cubes, the saffron and the paprika.

With a cleaver, chop the chicken into small pieces. Salt the chicken and rub with a small amount of paprika. On medium high heat, brown the chicken and chorizo in olive oil in a 13 inch Paella Pan, about 5-10 minutes. Remove to a platter.

Add the onion, bell pepper, chopped garlic and parsley. Cook for 5 minutes, stirring occasionally.

Add the rice to the pan with the vegetables, along with the tomato and piquillo peppers. Cook for another 5 minutes, until the rice starts to brown.

Pour the broth into the paella pan. Stir until it boils. Add the chicken and chorizo pieces, burying them in the paella. Scatter the cloves of garlic around the top.

Place in the oven for 30 minutes, stirring every 10 minutes. After 30 minutes, taste the rice to see whether it is done. You can leave a little broth in the paella, or cook until the broth is fully absorbed, to your taste.