Made paella last night, always good and real easy.
Cut 2 boneless chicken thighs into bite sized pieces, season with paprika & salt. Cook in olive oil on medium high in heavy pan (big cast iron is good for this) till browned on all sides. Remove from pan.
Dice half large onion, 1 red pepper, 1 med tomato, 3 cloves minced garlic, sweat in leftover olive oil until soft.
Slice 4 chorizo links on the bias and throw in pan. Throw in some shrimp too if you want.
Add 2.5 cups chicken stock, bring to a boil.
Add 1.5 c good arborio rice & several saffron threads. If you can't get these, just grab 3 of those single serving Vigo brand saffron rice bags. Also add 1/4 cup olive oil.
Cook on medium for 20 minutes. DO NOT STIR. It will form a rice crust on the bottom and the liquid will be absorbed by the rice/cook off.
Turn off heat, add 1c defrosted frozen or fresh (DO NOT USED CANNED) green peas. Cover for 5 minutes. Serve with lemon wedges and chopped parsley.
You can also steam clams and/or mussels and add them with the peas.