Directions

1. Heat oil in your pan over medium heat. Saute the chorizo until brown, then remove it and set aside. Do the same with your chicken, then remove it and set aside.
2. Make a sofrito by sauteing the garlic, onion and parsley for two to three minutes on medium heat. Add the yellow pepper and cook everything until it caramelizes. Fold in the rice and fry it evenly to coat the grains, then pour in your chicken stock and simmer for ten minutes. Do not stir the paella! Move it around gently so the rice absorbs the liquid and cooks evenly.
3. Add in your chicken, chorizo and saffron. Shake it and let it simmer until the rice is al dente, about 20 minutes. During the last five minutes, add in the crab.