Paella With Chicken, Chorizo, Vegetables

This is essentially Paella Valenciana, but I know true Valencians will say it's not correct in various ways, so I don't want to call it a Paella Valenciana. It has some mild chorizo added, which I'm fairly sure is not traditional. Of course, I am using various ingredients available to me here in suburban New Jersey grocery stores, so the vegetables aren't quite the same as what I would obtain in Valencia. So, my apologies for even mentioning that it is close to Paella Valenciana, although it certainly is derived from recipes I found on the internet for Paella Valenciana and doesn't deviate too far from them.

I have some photos of my process.
The recipe is for an 18" paella pan.
Ingredients

• 2 tbsp sweet paprika
• 3 lbs. of skinless chicken thighs and legs, chopped in half
• 1/2 lb. mild chorizo (not authentic Paella Valenciana with this ingredient, but I like it)
• 1 can canellini beans or other white, large bean - could be lima beans, too.
• 2 finely sliced fresh tomatoes - mix in 1-2 tbsp pressed or minced garlic, 1 tbsp dried oregano, 1tbsp dried thyme or equivalent fresh minced spices
• 2 cups green beans
• 1 cup sliced bell peppers
• 4 artichokes - chop off above stem and about in the middle to reveal the "heart", remove all outer leaves, quarter and carefully remove spines and fiber to leave just tender inner quartered heart and leaves, put in lemon water to avoid discoloration.
• 8 brussel sprouts halved, stems cut, outer leaves removed.
• 2 quarts chicken stock
• 4.5 cups arborio (risotto) rice or "Bomba" style valencian rice. This is important - other types of rice won't result in the same dish.
• 1 gram saffron - grind in mortar and pestle with a little salt. Then put in 2 cups of hot water and allow to steep.

You can put plenty of ingredients in the pan, but don't overfill the pan so there is no room for water and rice later on.
On high heat, brown the chicken in some olive oil for 10 minutes, to get well browned surface, stirring often.
Add in chorizo and also brown well, another 10 minutes, stirring often.
Lower heat to medium
Add in brussel sprouts, another 2-3 minutes, stirring often.
Add in green beans and artichokes, another 2-3 minutes, stirring often.
Add in bell peppers, 1 minute, stirring often.
Make a hole in the center and add the tomato, garlic, spices, another 2-3 minutes, stirring often.
Add paprika on top of tomatoes and stir, 1 minute, not much more, to avoid burning the paprika.
Take this opportunity to stir the tomato sauce rapidly around the pan. The acid will deglaze the pan and bring toasted bits into the mixture.
Don't let the paprika and tomato mixture get too hot, as it will become bitter if burnt.
Add stock. If it doesn't reach the handles of the pan, add water, noting the amount.
Adjust salt to taste.
Raise heat to high and bring to a boil, then drop heat and simmer for about 25 mintues.
Stir occasionally, turn chicken or vegetable pieces that may be sticking above liquid.
Add saffron tea.
The water level should be right at the handles again, as the water boiled off is about the same as the saffron tea added in.
You should try to have a very good idea how much water you have in the pan. It should be the stock, plus any water added, plus the saffron tea - in this recipe this is about 10 cups. However, you then boil off a cup or two during the simmering. Overall, if you noted the amount of water you added to bring the water exactly to the middle of the handles of the pan, that should be the amount of water you have.
Raise heat to high and add the rice. The rice should be about 1/2 the volume of the water in the pan. In this recipe, we guess that's about 4.5 cups, which is half of 9 cups. Some types of rice absorb more water than others, so you have to experiment to some extent. The experts measure the amount of rice needed by making a hole along a diameter of the pan in which they pour the rice. It becomes a long "sand bar" of rice that runs from one side of the pan to the other along the diameter. It should be enough rice so the sandbar rises about 1 finger above the water level. The sandbar is about 3 or 4 fingers wide. Then just spread the rice around, trying to get it all submerged in the water, so none is visible and none is on top of the ingredients in the pan.
Bring the rice to an angry boil and maintain at a fairly aggressive boil for about 10 minutes. Stir frequently and check the bottom. At some point around 5-10 minutes after the boil begins, the rice will release starch that can scorch on the bottom. Some stirring will give you a minute or two more, but some time from 5-10 minutes into the violent boil, you will see rice rising to the surface, and you need to drop the heat way down to a minimum. At this point you can still stir it a little, which is useful to check the state of the bottom.
The total boil time from when you start boiling the rice should be 20 minutes. The rice will still be nutty and not seem done at the end of the 20 minutes. The water should be absorbed almost entirely by the rice, with a small residue of liquid on top at the end of 20 minutes. Avoid over cooking, but if there is obviously too much water after 15 minutes, you can raise the heat and boil a little more vigorously at the 15 minute point. Or, if it is obviously way too dry, then try to sprinkle in a little water. It's harder to add water, so lean toward not adding too much rice in the step above.
Let the rice cool for about 10 minutes. It will absorb the remaining water and become just the right texture - al dente, but not nutty anymore.
The traditional way is to place the pan in the center of the table and serve directly from the pan. People should be called to sit for dinner no later than when the paella starts to cool. The people should wait for the paella, not the other way around - quoted from a video I saw on youtube.