Step 1

In a large skillet, heat 1 tbsp of vegetable oil, over medium-high heat.

Step 2

Add finely chopped onion and garlic, and sauté for 2 minutes on medium-high heat.

Step 3

Add finely chopped red bell peppers, parsley, saffron & smoked paprika, continue sauté on medium heat for another 5 minutes. Season with salt & pepper and stir occasionally.

Step 4

Move all the vegetables on the side of a skillet & saute seasoned chicken thighs and mergues sausages in the same skillet. Approximately 2 minutes each side.

Step 5

Remove chicken thighs & mergues sausages on a small plate and set aside.

Step 6

Add to the skillet chicken stock, washed rice & frozen corn with green peas. Stir all to combine. (Optional; now you can add diced tomatoes as well).

Step 7

Bring the rice to the gentle boil and immerse gently chicken thighs, mergues sausages, shrimps, scallops and mussels inside the rice. Cover the skillet with lid & let the paella cook on medium low heat for 15 minutes. Do not open the lid.

Step 8

After 15 minutes all the liquid should have evaporated. Check for unopened mussels, and discard those immediately. Keep only opened mussels.

Step 9

Once paella is cooked, sprinkle with fresh chopped parsley and drizzle with fresh lemon juice. Serve immediately!