Begin by heating 1 tablespoon of olive oil in a 30 cm / 10-inch paella pan or a wide, heavy skillet over high heat (Note 9). Add the sliced chorizo and cook for about 3 minutes, turning occasionally until both sides are crisped and lightly browned. Using a slotted spoon, remove the chorizo and set it aside, leaving the flavorful oil in the pan.

Next, add the squid to the hot pan and sear for about 45 seconds per side, just until lightly golden and opaque. Transfer the squid to a plate and set aside.

If the pan looks dry, drizzle in a bit more olive oil. Add the minced garlic and diced onion, sautéing for about 2 minutes until fragrant and translucent. Stir in the diced red bell pepper and cook for another minute to soften.

Add the chicken pieces to the mixture and cook for about 2 minutes, allowing the meat to take on light color while remaining undercooked inside. Stir in the rice, coating each grain in the aromatic oil and pan juices—this step helps lock in flavor and gives the paella its signature texture.

Pour in the chicken broth, diced or crushed tomatoes, saffron, and most of the browned chorizo, reserving a small portion for garnish later. Stir gently to combine, ensuring the rice is evenly distributed. Bring the mixture to a steady simmer, then reduce the heat to maintain a gentle bubbling surface. Allow it to cook uncovered for 10 minutes without stirring—this helps form the prized socarrat, a golden, crispy layer of rice at the bottom of the pan.

After 10 minutes, scatter the frozen peas over the surface and gently nestle the prawns and mussels into the rice, leaving some exposed for an appetizing presentation. Continue cooking for about 8 minutes, turning the prawns halfway through if needed. The prawns should turn pink and opaque, the mussels should open, and the liquid should mostly absorb while remaining slightly moist. Discard any mussels that stay closed.

Taste a few grains of rice—it should be firm yet tender. If it feels too firm, splash in a bit of hot water and cook for a few extra minutes. Once the texture is just right, remove the pan from the heat. Arrange the cooked squid and reserved chorizo over the top. Cover with a lid and let the paella rest for 5 minutes, allowing the rice to finish absorbing the last of the flavorful liquid.

The rice should be tender yet loose and glistening—not thick or sticky. If needed, add a small splash of water to loosen the texture. Finally, sprinkle with chopped parsley and garnish with lemon wedges. Serve the paella directly from the pan, stirring the rice and seafood together at the table for a rustic, authentic presentation.