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1
Heat the oil in the widest pan you own (or use a roasting pan straddling two burners) over medium-high heat.
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2
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.
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3
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.
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4
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.
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5
Add the chorizo and pimenton and cook, stirring, for a 30 seconds more.
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6
Add the wine and reduce by half, about 1015 minutes.
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7
Add the tomato sauce and cook for 5 minutes, stirring occasionally.
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8
Add the rice, scattering it across the pan in as even a layer as possible.
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9
Add the stock and saffron and season heavily with salt.
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10
When the stock reaches a boil, set a timer for 20 minutes, and adjust the heat so the paella cooks at a gentle simmer.
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11
When the timer rings, check the riceif its still crunchy on the top, add a little more liquid and cook a few minutes longer.
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12
When the rice is ready, turn the heat off, let the paella rest for 2 minutes, and serve immediately.
