Quick Chicken and Chorizo Paella

• 1 tablespoon vegetable oilvegetable-oil
• 14 ounces chorizo, cut into 1/2 inch slices on the diagonalchorizo
• 1 small onion, choppedonion
• 1 red bell pepper, choppedbell-pepper
• 2 cloves garlic, choppedgarlic
• 1/4 teaspoon pimenton or paprikapaprika
• 2 cups short- or medium-grain rice
• 1 pinch saffron threadssaffron
• 2 bay leavesbay-leaf
• 4 cups chicken stockchicken-stock
• 1 1/4 pounds roast chicken (meat from 3-pound chicken skinned, deboned, and torn into chunks)
• 1/2 cup frozen peaspeas
• 1 tomato, choppedtomato
• Coarse salt and freshly ground black pepper to tastepepper
• N/A freshly ground black pepperpepper

1. 01Heat oven to 400°F. 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.

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