Pre-heat oven at 350 degrees. Fill a saucepan with the water and place on medium high heat. Add all four bouillon cubes, saffron and paprika.
With a cleaver, chop the chicken into small pieces. Salt the chicken and rub with a small amount of paprika. On medium high heat, brown the chicken and chorizo in olive oil in a 13 inch paella pan, about 5-10 minutes. Remove to a platter. Add the onion, bell pepper, chopped garlic and parsley to the pan and cook for 5 minutes, stirring occasionally. Add the rice, tomato and piquillo peppers. Cook for another 5 minutes, until the rice starts to brown. Add broth and stir until it boils. Add chicken and chorizo pieces, burying them in the paella. Scatter the garlic cloves over the top.
Place in oven for 30 minutes, stirring every 10 minutes. After 30 minutes, taste the rice to see if it is done; if it is not, continue to cook. You can leave a little broth in the paella, or cook until the broth is fully absorbed, to your taste.