Step 1

In a pan, pour the chicken broth and heat over high heat.

Step 2

Clean and debarbe the mussels (if you are using clams, steam them into a pan with some water to remove all the sand they can have).

Step 3

Peel and devein the shrimps.

Step 4

In a paella pan, add 2-3 tablespoon of olive oil and heat over medium heat.

Step 5

Add the mussels (or open clams if you are using them) and shrimps. Cook the seafood for a couple of minutes and remove from the pan. Set aside.

Step 6

Cut the chicken thighs into pieces.

Step 7

Pour the rest of the olive oil into the paella pan. Add the chicken and cook for 10-15 minutes, until it is lightly browned. Season with salt and pepper.

Step 8

Chop the onion, red pepper and garlic and add them to the pan. Cook until onion is almost translucent.

Step 9

Meanwhile, slice the chorizo and chop the green beans.

Step 10

Add the chorizo, green beans and frozen peas to the paella pan.

Step 11

Peel and dice the tomatoes and pour them into the pan.

Step 12

Sprinkle with mild paprika and add the saffron threads.

Step 13

Stir well, add the rice and fry lightly.

Step 14

Add the hot chicken broth until all the rice is well covered (add 3 parts of stock or water to 1 part of rice).

Step 15

Adjust seasoning to taste and stir well (do not stir the paella after this step).

Step 16

Simmer for about 10 minutes.

Step 17

Add the seafood and cook for 8 minutes more. If necessary, you can add some more hot stock or water to prevent sticking.

Step 18

When the rice is tender and almost all the stock has been absorbed, remove the paella from heat and decorate it with piquillo peppers and lemon wedges.

Step 19

Cover the paella pan with a clean cloth or foil.

Step 20

Let it stand for at least 10 minutes and then serve.