It is sometimes served with aioli, but its garlic flavor dominates the delicate subtlety of the rice. There are certain ingredients that are essential in this dish: rice, chicken, rabbit, green beans, tomato, olive oil, water, saffron, and salt.
In a large saucepan, bring the broth, tomato paste and paprika to a boil. Simmer for 5 minutes. Add the saffron. Season with salt, pepper and mix. Keep warm. In a large paella skillet or large nonstick skillet over high heat, brown the chicken in the oil. Salt and pepper. Add the onion and garlic. Continue cooking for 1 minute.
Brown the chicken in a pan. Move to one side. Fry the onions until cooked (You can cook the chorizo at this point if you wish). Add the turmeric and garlic, cooking for a couple of minutes more. Add the chorizo/sausage and fry a little (Never boil the chorizo). Add rice and about half of the stock.