- Season chicken cubes with salt, and sear in a non-stick skillet over medium-high heat on all sides until golden. Reserve. In the same skillet, heat oil over medium heat. Add onion and rice.
- Cook, stirring, for 5 minutes, or until translucent. Add chorizo, green beans, sweet pepper, paprika and half of chicken bouillon. Season with pepper to taste.
- Return chicken cubes to skillet and bring mixture to a boil. Reduce heat to low and simmer for 30 minutes, or until rice is cooked. In the meantime, pour remaining bouillon and tomato sauce into a small saucepan.
- Add saffron and warm over low heat. Divide paella preparation among four large soup bowls and add bouillon to make soup. Savour.
: Serve the cooked paella without adding bouillon at the end.