Place everything in a lidded pot and cover with water.

Simmer over medium heat for 3-4 hours.

Optional: skim off any impurities that rise to the surface.

Strain the stock.

Heat the pan over medium-high heat with nothing in it.

Add a generous pinch of salt and a drizzle of olive oil.

Add the chicken thighs, skin side down. Optional: add the sliced chorizo now and remove it after 5 minutes.

Brown for 7-10 minutes until deeply golden. After about 6 minutes, turn to sear all sides.

Make a little space in the pan and add the snow peas. Cook for 1-2 minutes.

Add the artichoke hearts and cook for 2-3 minutes, stirring occasionally but not too much. Let everything brown well.

Reduce to medium heat and add the garlic cloves. Stir briefly. Let brown for 1 minute.

Add the paprika, stir, then add the tomato. Return to high heat and stir briefly. Let brown for 2 minutes.

Add enough stock to almost cover everything. Add the saffron, stir quickly, and bring to a boil.

Add the rice and stir gently to distribute it.

When it returns to a boil, stir once and cook over medium-high heat for 10 minutes.

Reduce to medium heat and cook for another 6 minutes.

There should still be some liquid, but the level should be below the rice. Cover the pan with aluminum foil and reduce the heat to low. Cook for 5 minutes.

Turn off the heat and let rest, covered, for another 5 minutes.