Take chicken thighs with skin and bone in, and brown. Set aside. Take the chorizo, slice and brown, then also set aside. Fry up garlic, one onion and one capsicum cut into thin strips. Add smoked paprika and chilli flakes to taste. Add quite a bit of stock (it will be absorbed later on by the rice), return the chicken and chorizo. Bring to the boil, cover and simmer for about 25 minutes. Then sprinkle the paella rice into the liquid, and place into 160 degree oven for about 20 minutes. Remove when the rice is tender and there is a slight crust on top of the paella. Cover and allow to rest for 5 minutes.
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