Ingredients

Makes 4 to 6 servings

　　1 tablespoon vegetable oil

　　14 ounces chorizo, cut into 1/2 inch slices on the diagonal

　　1 small onion, chopped

　　1 red bell pepper, chopped

　　2 cloves garlic, chopped

　　1/4 teaspoon pimenton or paprika

　　2 cups short- or medium-grain rice

　　1 pinch saffron threads

　　2 bay leaves

　　4 cups chicken stock

　　1 1/4 pounds roast chicken (meat from 3-pound chicken skinned, deboned, and torn into chunks)

　　1/2 cup frozen peas

　　1 tomato, chopped

　　Coarse salt and freshly ground black pepper to taste

　　N/A freshly ground black pepper

　　

Step 1

Heat oven to 400°F. Heat oil in a large casserole or paella pan over high heat. Add chorizo and cook until browned and fragrant, about 1 minute. Add onion, red bell pepper, and garlic. Cook, stirring occasionally, until vegetables are tender, about 3 minutes.

　　

Step 2

Add rice (medium or short grain rice), pimenton, saffron, and bay leaves. Stir to combine and coat the rice, about 1 minute. Add chicken stock and bring to a boil. Add roast chicken, frozen peas, and tomato; stir to combine.

　　

Step 3

Transfer skillet to oven. Cook uncovered until rice is tender and no liquid remains, about 20 minutes. Remove from the oven. Fluff with a fork and serve immediately.