Paella Mixta

Heat olive oil in a 36 cm paella pan or very wide skillet. Brown chicken thigh and chorizo for 6 minutes, push to the edges, then cook onion and bell pepper in the middle until soft. Add garlic and smoked paprika for 30 seconds and crushed tomatoes for 3 minutes.

Stir paella rice into sofrito with chicken for 1 minute, then pour in chicken broth with saffron and salt. Stir once to spread the rice evenly and do not stir again. Simmer briskly for 10 minutes.

Nestle shrimp and mussels into simmering paella with their hinges down, scatter peas and cook on low for 8 to 10 minutes more, until the rice is tender, the liquid gone and the mussels open (discard any that stay closed).

Turn the heat up for the last 1 to 2 minutes until you hear the bottom crackling and smell toasting rice (the socarrat). Take off the heat, cover with a towel and rest 5 minutes. Serve with lemon.