Heat a heavy, wide pan over medium-high heat, and add the grapeseed oil.

Season the chicken with salt and pepper to taste, and sear in the hot pan until lightly caramelized on one side. Flip and repeat. Remove the chicken from the pan and set aside.

Reduce the heat to medium.

Add the chorizo to the pan, and cook until golden brown and crisp. Remove from the pan, and set on the same plate with the chicken.

Gently sauté the green peppers, red peppers and onions until lightly caramelized, 4 to 5 minutes.

Stir in the tomatoes, saffron, garlic and paprika. Cook, stirring frequently, until aromatic and the tomatoes are soft. Tip: The tomato juice will help release any bits of fond from the bottom of the pan.

Stir in the rice and allow to cook for about 2 minutes.

Pour the stock into the pan, and season with salt and pepper to taste. Return the seared chicken and chorizo to the pan, and stir.

Bring the stock to a boil, and reduce the heat to a very low simmer. Cook, uncovered and undisturbed, until all of the stock has been absorbed and you no longer see bubbles of liquid in the pan. This will take approximately 30 to 35 minutes. Tip: Rotate the pan a few times during this process to ensure the paella is cooking as evenly as possible. Note: When all of the stock has been absorbed the bottom of your paella will develop that quintessential crispy layer that’s considered to be the best part of the dish!

Sprinkle the top with the peas and parsley, and allow to rest for 5 minutes before serving.