Paella with Chorizo and Chicken

1 cup white wine
1/4 tsp saffron
3 lbs chicken thighs
cut into one inch pieces
1/2 lb chorizo
halved lengthwise and sliced
1/4 cup light olive oil
up 1/2 cup
1 large onion
finely chopped
6 garlic cloves
finely minced
4 tomatoes
chopped, or 1 cup of pomi
1 red bell pepper
finely diced
1 Tbsp smoked paprika
1 bay leaf
4 cups Bomba rice
11 cups chicken stock or chicken stock and clam juice
heated and salted
2 sprigs rosemary
Kosher salt and black pepper
1/2 bunch parsley
Heat the wine in a small saucepan and add the saffron to let it bloom.
Heat the olive oil in the 13 inch paella pans over medium-high heat. Sauté the chicken and chorizo until slightly browned fat is released. Remove chicken and chorizo with a slotted spoon to a bowl and set aside. Make the sofrito: Add the onion to the pans with salt and more olive oil if needed. Sauté over medium heat until soft and golden for 5-8 minutes. Add the optional peppers. Add the tomato and the garlic and cook down until the tomatoes are soft and juicy. Add the smoked paprika and bay leaf, stirring constantly to toast the pimento for 1 minute. The sofrito should be a little oily and jammy. Add the chicken and chorizo (or the prepped vegetables) to the pans and stir to coat in the sofrito. Add 2 cups of rice per pan paella pan, mixing it to coat with the sofrito. Add the saffron infused wine and let reduce by half. Add the hot stock and the rosemary sprig. Stir and distribute the ingredients evenly in the pans. Give the pans a shake to even out the rice. Do not stir after this point!
Cooking the paella: Bring to a lively simmer and let cook at a full simmer for 10 minutes, adjusting the heat if necessary to prevent burning and rotating the pans occasionally so that all parts of the pans get heat. After 10 minutes the rice should be almost cooked and the liquid should be below the level of the rice. Test the rice to see how cooked it is. If it is still very al-dente and raw tasting, and the liquid has mostly evaporated, you can add a little more hot liquid at this point. Do not stir. Turn down the heat and cook at a low heat another few minutes, then turn off and cover the rice to rest and finish cooking off the heat for 10 more minutes.
Ideally, the paella should be slightly al dente, with plump oily grains and it should have a crispy caramelized, but not burnt, crust on the bottom of the pan (called the socarrat). After resting arrange the garnishes and the shrimp (if using) over the top and garnish with parsley.
Serve in the paella pan. Encourage the guests to scrape the bottom of the pan with the serving spoon!
*optional: ½ pound of seasonal vegetables (artichokes, peas, asparagus, mushrooms, etc.) *optional: ½ pound shrimp, sautéed and deglazed with garlic, white wine and parsley *optional: Piquillo peppers and cooked artichokes for garnish
Bomba Rice can absorb up to 3 times its volume in liquid. Reduce the liquid to 2 ½ times the amount of rice if using another kind of Valencian rice (Calasparra).
The maximum amount of rice and liquid that can fit HOG 13 inch paella pans is 2 cups rice and 6 cups liquid.
This dish is all about the rice so no need to overload the pan with a lot of proteins and vegetables.