Cut all the usable chicken meat and the 2 chorizo sausages into pieces and set aside for later.

PAELLA: Add the saffron to the reserved broth. Chop the onion, green peppers, and tomato. Sauté them in a little oil, and when softened, add the tomato. Cook for another 5-8 minutes. Add the chicken and chorizo to the vegetables and cook over high heat, stirring constantly, until browned (almost the highest heat setting).

Once the meat is cooked, add the wine and reduce the heat to medium-high for 15 seconds, then lower to low. Let it cook for 1 hour so the flavors blend and the wine reduces. Then add the rice, stir, and pour in the broth along with 4 teaspoons of salt. Stir the bottom well, and when it comes to a boil, reduce the heat to medium and cook for 21 minutes. For a crispy bottom (socarrat), cook for 2 more minutes. Remove from heat, cover with a towel, and let rest for 5 minutes.