This is a one-dish meal, simple to make and quite tasty, if not highly spiced.

- Used one kilo of chicken thighs rather than cutting up a chicken, since we like thighs. There were only seven thighs, five biggish ones and two smallish ones. If you used a whole chicken, it would be best to cut it into eight smaller pieces rather than four big ones.
- Used olive oil rather than lard.
- Used 100g lardons instead of 4 ounces of salt pork.

I used lardons nature (rather than fumé) and regular paprika (rather than the hot or smoked kind). I think I might try smoked lardons and paprika when I make this again.

My post on the recipe: http://inkayeskitchen.blogspot.fr/2014/03/the-cooking-of-spain-and-portugal-arroz.html

Used only half the butter for sautéing the onions. Made a nice dinner.

Used smoked paprika instead of plain. Made too many potatoes, trying to use up the stash. (Steamed green beans went well with the tomato sauce.)
We liked it, but thought it nothing special.

The soup, traditionally served on Good Friday, is with made with salt cod, spinach, and chickpeas. Had 500g of chickpeas (instead of 1lb) and 360g of salt cod (instead of 1/2lb). Made lots.