We have some leftover chicken thighs from earlier in the week, so I have made another attempt at a paella. First made a stock with the thigh bones and a spindly leek from the garden (and a bayleaf and peppercorns), then singed some sweet red peppers. Then a few slices of chorizo, the chicken meat and the rice, and a splash of Martini before adding the stock, and later a few frozen scallops and peas.
Tried a bottle of Domain de Mandeville Viognier 2012 from Marks and Spencer, which goes well with chicken and fish. Not quite as oily as I prefer in a Viognier.