2 tablespoons extra virgin olive oil
1 pound Chorizo sausages, casings removed
1 green pepper, chopped
1 medium red onion, chopped
4 cloves garlic, minced
½ teaspoon crushed red pepper flakes
2½ cups long-grain white rice
2 cups bottled clam juice
1 cup tomato juice
½ cup water
1 cup dry white wine
¼ teaspoon ground turmeric
¼ teaspoon freshly ground black pepper
1 teaspoon salt
½ teaspoon dried basil
11½ ounce can artichoke hearts, drained
12 small hard-shell clams in the shell, rinsed and scrubbed
1 pound medium-size raw shrimp, shelled and deveined
1 pound cooked crab legs, in the shell, cracked

In a skillet placed on stovetop set to medium heat, add oil.
Once the oil is hot, brown and crumble the sausage until no pink remains, about 10 minutes. Drain any fat that accumulates. Combine all of the ingredients in the stoneware and stir to blend well. Place the stoneware on the slow cooker heating base and heat on High. Cover and cook for 4 to 6 hours, stirring twice.
Thirty minutes before serving, add the clams and shrimp on top of the paella. Arrange the crab legs on top of the other shellfish and cover again. Cook on base on High until the clams pop open, about 20 to 30 minutes. Discard any unopened clams. To serve, ladle equal portions of the paella into large bowls and serve while hot.