Paella

1 cup dry white wine or vermouth
1 pinch saffron threads
3 tablespoons olive oil
1 red bell pepper, cut into 1/2-inch wide strips
3 bone-in, skin-on chicken thighs
Salt and pepper
1-1/2 cups finely chopped onion
4 teaspoons minced garlic
1-1/2 cups uncooked Arborio rice
3/4 cup hot vegetable stock
2 large tomatoes, grated (1-1/2 cups), skins discarded, or one 14.5-oz can diced tomatoes with juice, finely chopped
1/3 cup canned garbanzo beans, rinsed and drained
1/4 teaspoon smoked paprika
1/4 cup snap peas, trimmed
Three 2-inch sprigs fresh rosemary
1-1/2 cups chicken stock
4 oz Spanish chorizo (salami style), cut into 1/4-inch thick slices
1 cup water
1/2 lemon, cut into 6 wedges

1. Preheat the oven to 400F. Heat the wine in a small saucepan over gentle heat. Stir in the saffron and set aside.
2. Heat 1 tablespoon of the oil in a large saute pan over medium-high heat. Add the bell pepper and saute until the strips begin to brown, about 3 minutes. Remove from the pan and set aside. Return the pan to medium heat, season the chicken with the salt and pepper, and place skin side down in the pan. Cook until the skin is golden brown, about 7 minutes. Turn the chicken and cook until an instant-read thermometer inserted in the center of 1 thigh near the bone registers 150 degrees, about 3 minutes. Place the chicken on a plate and set aside.
3. Heat the remaining 2 tablespoons of oil in a clean 2-quart oven-safe saute pan over medium-high heat. Add the onion and saute until tender, about 5 minutes. Add the garlic, stir, and cook for 1 minute. Stir in the rice and cook for 1 minute, stirring constantly. Remove the pan from the heat.
4. VEGETARIAN: Transfer 1/2 cup of the rice-onion mixture to a 3-cup baking dish. Add 1/4 cup of the wine-saffron mixture, all the vegetable stock, 1/2 cup of the tomatoes, all of the garbanzo beans and the paprika. Lay 1/3 cup of the red pepper strips, all the snap peas, and 1 sprig of the rosemary on top of the rice in a decorative pattern. Cover tightly with foil and place in the oven.
5. Return the oven-safe saute pan with the rice to medium-high heat, and add the remaining wine-saffron mixture, tomatoes, and chicken stock; bring to a boil. Nestle the chicken and chorizo into the rice, top with the remaining pepper strips and 2 rosemary sprigs, cover, and place in the oven.
6. Bake both paellas until the rice is tender and the liquid is absorbed, about 30 minutes. Remove from the oven and serve.