Paella Rice

Directions

1. 1
   In a medium saucepan, combine the stock with the saffron and a generous pinch each of salt and pepper and bring just to a boil.
2. 2
   Remove from the heat.
3. 3
   Meanwhile, in a large, deep skillet, heat the olive oil.
4. 4
   Add the onion and cook over moderate heat, stirring occasionally, until just starting to soften, about 7 minutes.
5. 5
   Add the chorizo, ham, red and green peppers, bay leaves and garlic.
6. 6
   Cook over moderately high heat, stirring occasionally, until the vegetables are softened, about 5 minutes.
7. 7
   Add the rice and cook, stirring, until coated, about 1 minute.
8. 8
   Add the stock to the skillet and bring to a boil over high heat.
9. 9
   Cover and cook over moderately low heat until the rice is tender and the liquid is absorbed, about 20 minutes.
10. 10
    Let stand for 15 minutes, then fluff with a fork.
11. 11
    Discard the bay leaves.
12. 12
    Season the rice with salt and pepper and serve.