This was a great hit at a get together I had recently at our home. I love making paellas, especially because they fit the ‘one pot meal’ category really well. This particular one is very flavorful with lots of chorizo and smoked paprika. The great thing is I was able to make it in advance and it actually tastes better as it sits.

• 4 to 5 chicken thighs, with bone, skinless
• 2 teaspoons salt
• 2 teaspoons smoked paprika

Sprinkle the salt and smoked paprika all over the chicken thighs and let sit for 2 to 3 hours.

• 2 to 3 tablespoons extra virgin olive oil
• ½ cup dried chorizo, chopped
• 1 medium yellow onion, chopped
• 1 medium red pepper, chopped
• 4 garlic cloves, chopped
• 1 bay leaf
• ½ teaspoon Spanish saffron
• ½ cup tomato puree
• 2 cups short grain rice
• 4 cups chicken broth
• Salt
• 1 cup frozen peas
• ½ cup cilantro, chopped
• ½ cup parsley, chopped
• 1 small tomato, chopped

Heat the olive oil in a paella pan. Brown the chicken thighs on both sides, about 3 to 4 minutes each. Take out and add the chorizo. Saute on medium heat for 3 to 4 minutes. Add the onion, pepper and garlic. Saute on medium heat for 3 to 4 minute. Add the bay, saffron and tomato puree. Saute for a minute. Add the chicken thighs and cover with lid and cook for 15 minutes or till the chicken is cooked through. Take out and let cool. Add the rice and mix well. Add the chicken broth and check seasonings. Add salt. Bring to a boil and in the meantime, take the chicken meat off the bones and shred. Add the shredded chicken to the pan and mix well. Cook the rice on a simmer for 5 minutes, lower the heat and cover till rice is almost cooked through, about 15 minutes. Add the peas and tomatoes. Sprinkle with salt. Cover and cook for another 5 minutes till the peas are warm. Stir in cilantro and parsley and serve warm.