1 tbsp. vegetable oil
14 oz. chorizo, cut into 1/2” slices on the diagonal
1 sm. onion, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1/4 tsp. pimenton or paprika
2 c. short or medium-grain, rice (or long-grain)
1 pinch saffron threads (not too much)
2 bay leaves
4 c. chicken stock
1-1/4 lb. roast chicken (meat from 3 lb. chicken, skinned, deboned, and torn into chunks) (leave chicken on bone, cook in shallow pan on stove)
1/2 c. frozen peas (or fresh)
1 tomato, chopped
coarse salt and freshly ground black pepper to taste

Heat oven to 400°. 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.

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. 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.

Makes 4 to 6 servings.