Spanish Chicken And Rice Soup

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2 tablespoons butter

1/4 cup broken vermicelli or thin spaghetti, 1 inch pieces

1/2 cup long-grain white rice

1 quart chicken stock

2 pieces boneless, skinless chicken breast, rinsed

1 small white or yellow onion, peeled and halved

2 tablespoons fresh flat-leaf parsley leaves, finely chopped

2 fresh bay leaves

1 tablespoon extra-virgin olive oil

5 ounces Spanish chorizo, chopped or crumbled, casing removed (recommended: Gaspar's or Trois Petit Cochons)

1 large Spanish yellow onion, chopped

2 carrots, peeled and chopped

Few ribs celery from the heart, chopped

1 red chile pepper, thinly sliced

4 cloves garlic, chopped or very thinly sliced

1/4 to 1/3 cup diced piquillo pepper or drained pimiento peppers

Salt and freshly ground black pepper

Pinch saffron threads (about 20)

1 1/2 teaspoons smoked sweet or sweet paprika

1 (15-ounce) can fire-roasted diced or crushed tomatoes or 1 (15-ounce) can diced tomatoes with green chilies

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