Spanish Paella with Saffron, Chicken, and Seafood

Instructions

1. Heat the chicken stock in a saucepan and keep it hot over low heat. Stir the saffron into 2 tablespoons of the stock and let it bloom while you start the pan; the liquid should turn a deep golden color and smell floral.
2. Heat the olive oil in a wide paella pan or large skillet over medium-high heat. Season the chicken with a little salt and sear it, skin-side down first, until deeply golden, 4 to 5 minutes per side. Add the chorizo and cook until the edges begin to curl and release their paprika oil, then transfer both to a plate.
3. Add the onion and bell pepper to the rendered fat and cook, stirring, until soft and lightly browned, about 6 minutes. Stir in the garlic and tomato and cook until the mixture looks jammy and concentrated, then add the smoked paprika and cook for 30 seconds until fragrant.
4. Add the rice, stir to coat every grain in the sofrito, and spread it into an even layer. Pour in the hot stock, the saffron liquid, and the salt, then return the chicken and chorizo to the pan. Stir once at the beginning, then stop stirring so the rice can absorb the broth and form a proper crust.
5. Simmer over medium heat for about 15 minutes, then arrange the shrimp and mussels on top of the rice. Cook 8 to 10 minutes more until the mussels open, the shrimp turn pink and curled, and the rice is tender but still distinct. If the liquid disappears too soon, splash in a little more stock; if the pan looks soupy, raise the heat briefly to encourage the socarrat.
6. Take the pan off the heat, cover loosely with foil, and rest for 5 minutes so the rice finishes steaming and the bottom firms up. Finish with lemon wedges and parsley, then serve right from the pan while the top is bright and the bottom is still faintly crisp.