"This is a great Paella recipe- I do however like chicken and pork flavoring in mine so I browned chicken thighs and legs as well as fresh (not already smoked) chorizo chunks in olive oil and then used a 1/4 cup of the combination of oil and rendered fat to saute the onions and peppers. I also sauteed the rice for a few minutes before adding stock et al. I am a purist so used paella rice- just be careful to adjust rice/stock amounts accordingly- then nestled chicken and chorizo back into the mixture before baking. I also substituted fresh shrimp which overcooks easily so added it on top of the paella for the final 5 minutes of cooking. The chicken and pork adds a little more depth and richness in my opinion. "