Soak saffron in about a cup of chicken broth.
Heat a large, 4 to 6 quart pot on medium and add sliced chorizo
Render some of the fat, 1 or 2 minutes, then add the onion, garlic and bay leaf.
Stir and let the onion soften, 3 minutes
Add all the broth, beans, paprika, salt, and pepper, and bring to a boil
Add the baby spinach and wilt 2 minutes.
Adjust seasonings as desired