Mixed Paella

Instructions

1. Prepare the broth
   In a saucepan, warm the chicken broth and add the crushed saffron threads. Keep warm over low heat while preparing other ingredients.
2. Cook the proteins
   Heat olive oil in a 15-inch paella pan or large skillet over medium-high heat. Season chicken with salt and pepper, then add to the pan and cook until browned, about 5-7 minutes. Add chorizo and cook for 2 more minutes. Transfer to a plate and set aside.
3. Create the flavor base
   In the same pan, add onion and cook until softened, about 3 minutes. Add garlic and bell pepper, cooking for another 2 minutes. Stir in smoked paprika and return the chicken and chorizo to the pan.
4. Add the rice
   Add the rice to the pan and stir to coat with oil and flavors, toasting it lightly for about 2 minutes. Spread the rice evenly across the pan.
5. Add broth and simmer
   Pour in the warm saffron-infused broth and bring to a boil. Reduce heat to a gentle simmer and cook uncovered for 15 minutes without stirring. The rice should be absorbing the liquid but still slightly firm.
6. Add seafood and vegetables
   Arrange the shrimp and mussels on top of the rice, pressing them slightly into the mixture. Sprinkle peas over the surface. Continue to cook for 10 minutes more, or until the seafood is cooked through and mussels have opened.
7. Rest and finish
   Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes. Before serving, sprinkle with fresh lemon juice and chopped parsley. Discard any mussels that haven't opened.