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1
Soak the dried mushrooms in hot water to cover.
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2
Put the oil in a 12-inch skillet over medium-high heat.
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3
When the oil shimmers, add the chicken thighs skin side down and cook them, flipping once or twice, until the skin is deeply browned, about 10 minutes.
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4
Add the onion and cook, stirring occasionally, until it softens and starts to take on a little color, about 5 minutes.
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5
Add the garlic and bay leaf and cook for a minute more, until the garlic is golden.
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6
Drain the dried mushrooms and add them, along with the fresh mushrooms, to the paella pan; cook, stirring, until the mushrooms have wilted slightly and begun to give up their liquid.
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7
Add the chorizo and pimenton and cook, stirring, for 30 seconds more, then add the wine and let it bubble away for a minute or so.Add the tomato puree 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 chicken stock and saffron and season well 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
Check the riceif its still crunchy on the top, add a little more liquid and cook for a few minutes longer.When the rice is ready, turn the heat off, let the paella rest for 2 minutes, and serve.
