- 2 tablespoons extra-virgin olive oil
- 2 or 3 bone-in, skin-on chicken thighs
- 1 yellow onion, chopped
- 3 cloves garlic, chopped
- 1 bay leaf
- ½ cup dried porcini, reconstituted in 2 cups hot water
- 8 ounces fresh mushrooms, preferably mixed
- 8 ounces chorizo, chopped
- 1½ to 2 teaspoons pimenton (Spanish paprika; see Notes), or to taste
- ½ cup dry white wine
- ½ cup tomato sauce
- 2 cups Spanish or Arborio rice
- 4 to 6 cups chicken stock, preferably homemade
- Pinch saffron
- Salt to taste
- Heat the oil in the widest pan you own (or use a roasting pan straddling two burners) over medium-high heat. When the oil shimmers, add the chicken thighs skin sides down and cook them, flipping once or twice, until the skin is deeply browned, about 10 minutes.
- When the meat is browned, add the onions and cook them, stirring occasionally, until they soften and start to take on a little color, then add the garlic and bay leaf and cook 1 minute more, until the garlic is golden.
- Drain the soaked mushrooms and add them, along with the fresh mushrooms, to the pan; cook, stirring, until the mushrooms have wilted slightly and begun to give up some of their liquid. Add the chorizo and pimentón and cook, stirring, for a 30 seconds more. Add the wine and reduce by half, about 10–15 minutes. Add the tomato sauce and cook for 5 minutes, stirring occasionally.
- Add the rice, scattering it across the pan in as even a layer as possible. Add the stock and saffron and season heavily with salt. When the stock reaches a boil, set a timer for 20 minutes, and adjust the heat so the paella cooks at a gentle simmer. When the timer rings, check the rice—if it’s still crunchy on the top, add a little more liquid and cook a few minutes longer. When the rice is ready, turn the heat off, let the paella rest for 2 minutes, and serve immediately.
- When the meat is browned, add the onions and cook them, stirring occasionally, until they soften and start to take on a little color, then add the garlic and bay leaf and cook 1 minute more, until the garlic is golden.
- Drain the soaked mushrooms and add them, along with the fresh mushrooms, to the pan; cook, stirring, until the mushrooms have wilted slightly and begun to give up some of their liquid. Add the chorizo and pimentón and cook, stirring, for a 30 seconds more. Add the wine and reduce by half, about 10–15 minutes. Add the tomato sauce and cook for 5 minutes, stirring occasionally.