Warm the stock. In a small pot, heat the stock to a gentle simmer. Add the saffron threads and keep warm over low heat. Warm stock helps the rice cook evenly.

Brown the chicken and chorizo. Heat 2 tablespoons of olive oil in your paella pan over medium-high. Season chicken with salt and pepper. Sear chicken until lightly browned, 4–5 minutes. Add chorizo and cook 2 minutes more. Transfer both to a plate.

Soften the aromatics. Add another tablespoon of oil if needed. Sauté the onion and red bell pepper with a pinch of salt until softened, 5–6 minutes. Stir in garlic and smoked paprika; cook 30 seconds until fragrant.

Build the sofrito. Add the chopped tomatoes. Cook, stirring, until thickened and slightly jammy, about 5 minutes. This concentrated base is key for deep flavor.

Toast the rice. Stir in the rice and cook 1–2 minutes to coat it in the sofrito. This helps the grains absorb flavor and keeps the texture toothsome.

Deglaze. Pour in the white wine (if using). Stir and let it bubble for 1 minute to cook off the alcohol and scrape up any browned bits.

Add the stock and protein. Pour in 4 1/2 cups of the warm saffron stock. Return the chicken and chorizo to the pan. Stir once to distribute ingredients evenly. Do not stir again—stirring releases starch and prevents the crispy bottom.

Simmer and set. Reduce heat to medium-low. Let the rice simmer gently, uncovered, for 15 minutes. Rotate the pan occasionally for even cooking, but don’t stir.

Nestle in the seafood. Tuck shrimp and mussels into the rice. Add more warm stock as needed to keep the rice barely submerged. Cook 6–8 minutes, until shrimp are pink and mussels open. Discard any mussels that stay closed.

Add peas and finish. Scatter peas over the top for the last 3 minutes of cooking. Taste a grain of rice; it should be just tender with a slight bite. Season with salt and pepper as needed.

Create the socarrat. Increase heat to medium-high for 60–90 seconds. You’ll hear faint crackling as the rice caramelizes on the bottom. Watch closely so it doesn’t burn.

Rest and garnish. Remove from heat. Cover loosely with a clean towel and rest 5 minutes. Finish with a drizzle of olive oil, chopped parsley, and lemon wedges.