The Order of Cooking:

Paella is cooked in a pan by adding ingredients progressively and allowing their flavors to merge and mingle and be absorbed into the rice. Ingredients are never removed once they are added. Exception: when using a pan slightly beyond its capacity, I remove the chicken pieces and keep them warm until everything else is in the pan and then I put them back on top where they can float on the surface, rising slightly above the rim of the pan.

• Warm saffron gently in a small pan. When aroma is released, add white wine.
• Allow to come to a near boil then remove from heat.
• Add chicken and fry, turning until golden brown.
• When chicken’s juice runs clear, add garlic and onions and sauté until transparent.
• Add chorizo and cook until heated through and begins to sweat fat.
• Add the rice and pimenton, stirring until well coated with oil (about one minute)
• Add the diced tomato.
• Add the liquid, stock or water and the saffron steeped in wine.
• Bring to a boil, scraping the bottom of the pan, and adjust the heat to maintain a simmer.
• Add the seafood.
• Add cooked beans or other pre-cooked vegetables you are using.
• When cooking time (since adding the liquid) reaches 25f minutes, check to see if rice is done.
• At this point, it is traditional to let the paella rest for fifteen minutes while the cook has an aperitif. It is loosely covered with foil without crimping the edges so it can breathe a little. Since the paella pan is rather large, it is better to finish the paella by placing it in the oven for the last 10-15 minutes of cooking at 350°F.

 

Source: Mom and Richard