In a 12” lidded skillet or dutch oven, heat the olive oil to medium heat. Brown the chicken legs and diced onion for about 15 minutes, turning the chicken legs so that they brown evenly. Remove the chicken legs from the skillet, and set aside on a plate. The onions can stay in the pan. Add the rice and chorizo, and fry together until the rice turns opaque, about 7 minutes. Stir occasionally so the rice does not scorch.
While the rice is frying, pour 3 cans of the Campbell’s® Condensed Chicken Broth into a measuring cup. Add the garlic, paprika, saffron (optional) and diced tomatoes, and stir to combine well. Once the rice has fried for 7 minutes and appears opaque, add the flavored chicken broth. Rice will steam and sizzle, so turn down the heat slightly. Season with salt and pepper, stir once or twice, and then return the chicken legs to the skillet.
The paella must cook uncovered for 35 minutes, until the rice is tender. Do not stir the paella. After the paella simmers for 15 minutes, you can add about 1/2 cup of the remaining Campbell’s® Condensed Chicken Broth every 7-10 minutes if the Paella is drying too quickly, or if you can no longer see broth bubbling among the rice. After the paella has cooked for 35 minutes, cover the pan with a lid, and allow to simmer on low heat for another 10 minutes so that the rice on the top layer can steam. Your paella should be dry and not soupy; therefore no broth needs to be added once it is covered.