Ingredients Meat & Poultry Chicken Chicken Thighs Chicken and Chorizo Paella 3.6 (152) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 28, 2019 Print Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 45 mins Total Time: 1 hrs 10 mins Servings: 8 An impressive but easy Spanish-inspired supper that's just right for a dinner party. This one-pan main dish is flavored with Spanish smoked paprika, saffron, and dried chorizo. Ingredients 4 cups chicken stock ½ teaspoon ground saffron Coarse salt and freshly ground pepper 8 bone-in, skin-on chicken thighs (about 3 ½ pounds) 1 teaspoon pimenton (smoked Spanish paprika) 2 teaspoons extra-virgin olive oil 12 ounces dried chorizo, sliced ⅛ inch thick on the bias 1 white onion, coarsely chopped 4 garlic cloves, minced 3 medium vine-ripe tomatoes, coarsely chopped 2 ½ cups Arborio rice 1 cup fresh shelled English peas Directions Preheat oven to 400 degrees. Warm stock, saffron, and 1/2 teaspoon salt in a saucepan over medium heat. Season chicken with 2 teaspoons salt, 1/2 teaspoon pepper, and the pimenton. Heat oil in a 14-inch paella pan or a high-sided ovenproof skillet over high heat. Brown chicken for 6 to 8 minutes; transfer to a plate. Pour out all but 1 teaspoon oil. Cook chorizo over medium-high heat until lightly browned, about 2 minutes. Add onion and garlic. Cook until soft, about 5 minutes. Add tomatoes. Cook, stirring, until thick, about 5 minutes. Stir in rice, then add broth mixture. Bring to a boil. Cook for 2 minutes, stirring often. Add peas, then chicken. Bake for 20 minutes. Let stand for 10 minutes. Print