Step 1

Add the pinch of saffron to a small bowl and cover with 1/4 cup water to let the saffron bloom.

Step 2

Add the chicken broth to a pot and bring to a boil. Reduce heat and simmer until needed.

Step 3

While the broth is heating, heat the oil in a large pan (I use a large paella pan) to medium heat.

Step 4

Add the onion, peppers, chicken, and Spanish chorizo sausage. Cook for 8 minutes to soften the vegetables and cook the chicken mostly through.

Step 5

Add the garlic and cook for 1 minute.

Step 6

Stir in the tomatoes, saffron (with water), paprika, chili flakes (if using), and salt. Cook for 3 minutes.

Step 7

Add the rice and cook for 1 minute to lightly brown the rice.

Step 8

Pour in the hot chicken broth and shake the pan to distribute. Do not stir the rice, as we want it to cook evenly and develop a crispy bottom.

Step 9

Sprinkle in the parsley and add the bay leaves.

Step 10

Reduce heat to medium low and simmer for 20 minutes, or until the rice has absorbed the liquid and is tender to your preference. If the rice is not yet tender, add a bit more chicken broth as needed and cook a bit longer.

Step 11

Tuck the shrimp and mussels into the top of the rice and cover - use a large lid or aluminum foil.

Step 12

Cook for 5 minutes, or until the shrimp and mussels cook through, and a crispy crust forms on the bottom of the pan. This is the socarrat, which many people love.

Step 13

Remove from heat, garnish and serve.