Chicken-Chorizo Paella

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1 pound chicken wings

1 cup chopped Spanish onion

1/2 cup sliced celery

1/2 cup sliced carrot

2 fresh bay leaves

6 sprigs thyme

12 black peppercorns

3 juniper berries

1 tablespoon saffron threads

2 Spanish onions (1 quartered, 1 thinly sliced)

1 fresh bay leaf

2 stalks celery, sliced

1 1/2 pounds skin-on, boneless chicken thighs, fat trimmed

1/4 cup tomato paste

1/2 cup ketchup

2 tablespoons smoked Spanish paprika

1 tablespoon vegetable oil

2 large red bell peppers, thinly sliced

2 cloves garlic, thinly sliced

Kosher salt

2 tablespoons extra-virgin olive oil

1/2 cup Spanish chorizo, thinly sliced

1/4 cup diced Spanish onion

1 tablespoon minced garlic

1 1/4 cups Calasparra rice (or other paella rice)

1/4 cup fresh or frozen peas (thawed if frozen)

2 tablespoons thinly sliced piquillo peppers

1/4 cup chopped pitted kalamata or black olives

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