Chicken paella with chorizo ​​sausage

Ingredients:

Paella

• 1 and 1/4 cups calasparra rice (or other paella rice)
• 1/2 cup thinly sliced chorizo
• 2 tablespoons thinly sliced ​​piquillo peppers
• 1/4 cup chopped pitted Kalamata olives or olives
• 1/4 cup fresh or frozen green peas (if frozen, defrost)
• 2 tbsp. l. olive oil
• 1/4 cup diced onion
• 1 tbsp. minced garlic

Chicken

• 700 g chicken thighs with skin but no bones (trim fat)
• 2 onions (1 cut into quarters, 1 cut into thin half rings)
• 1 fresh bay leaf
• 2 celery stalks, sliced
• 1/4 cup tomato paste
• 1/2 cup ketchup
• 2 tbsp smoked paprika
• 1 tbsp. vegetable oil
• 2 large red bell peppers, thinly sliced
• 2 cloves of garlic, thinly sliced

Bouillon

• 450 g chicken wings
• 1 cup chopped onion
• 1/2 cup sliced ​​celery
• 1/2 cup sliced ​​carrots
• 2 fresh bay leaves
• 6 sprigs of thyme
• 12 black peppercorns
• 3 juniper berries
• 1 tbsp. l. saffron stigma

Preparation:

1. Prepare the broth: In a large saucepan, combine the chicken wings, onion, celery, carrots, bay leaves, thyme, black peppercorns, and juniper berries. Cover with water. Bring to a boil over medium-low heat. Simmer, uncovered, for 45 minutes. Add the saffron and simmer for another 15 minutes.
   
   Strain the broth: Strain the broth through a fine-mesh sieve, discarding any solids. (If not using immediately, let cool, then cover and refrigerate for up to 3 days or freeze for up to 3 months.)
2. Boil the chicken: In a large saucepan over medium heat, bring 8 cups of water to a simmer, adding the quartered onion, bay leaf, and celery. Add the chicken thighs and cook until tender, about 12 minutes.
   
   Cut the meat: Remove the chicken from the pan with tongs, reserving the cooking liquid. Let the chicken cool slightly, then discard the skin and cut the meat into pieces.
3. Prepare the sauce: Place the tomato paste, ketchup, and paprika in a blender. Strain 2 cups of the chicken broth, pour the liquid into the blender, and puree until smooth.
   
   Cook the chicken until done: Heat vegetable oil in a large skillet over medium heat. Add the diced onion, bell pepper, and garlic and sauté until translucent, 10-12 minutes. Add the pureed sauce and cook, stirring, until the sauce thickens, 8-10 minutes. Add the shredded chicken and stir to coat. Season with salt and keep warm.
4. Prepare paella: Preheat oven to 180°C (350°F). Heat olive oil in a paella pan or large ovenproof skillet over medium-high heat. Add the chorizo ​​and cook until the fat has rendered, about 5 minutes.
   
   Add the onion and garlic and cook until the onion is translucent, about 10 minutes. Add the rice and stir to coat lightly with oil. Add the green peas, piquillo pepper, olives, 2 cups of the chicken mixture, and 2 1/4 cups of the saffron-infused chicken broth. Season with salt.
5. Bake and serve: Cover the paella pan or regular skillet tightly with foil and bake until the liquid is completely absorbed, 20-22 minutes. Remove from the oven and let rest, covered with foil, for 5 minutes. Serve in the pan.