Authentic Spanish Paella with Seafood, Chicken and Saffron

Heat olive oil in a pan. Sear the chicken until evenly browned on all sides, then remove it from the pan and keep warm.

In the same pan, quickly sauté the prawns (1 minute per side) until they turn pink, then remove them.

Add the chopped shallot and bell pepper to the pan. Sauté until softened. Add the chopped garlic, diced tomato and smoked paprika. Cook for 5 minutes to let the liquid evaporate and form a thick base (sofrito).

Add the rice to the pan and stir for 1 minute to absorb the flavors. Pour in the hot stock in which you've dissolved the saffron. Spread the rice evenly across the pan.

From this point on, do not stir the rice anymore! Cook over medium heat for 10 minutes.

Return the chicken to the pan, sprinkle with peas, and arrange the prawns and mussels on top. Cook for another 8–10 minutes, until the rice has absorbed all the liquid. Toward the end, you'll hear a slight crackling sound – this means a crispy layer is forming at the bottom (socarrat).

Remove the pan from the heat, cover it with a kitchen towel and let it rest for 5 minutes. Serve with lemon slices and fresh parsley.