1

In a small pot over medium-low heat combine the broth with ½ tsp of saffron and let it heat through.

2

In a large cast iron skillet (or paella pan), over medium heat, drizzle in half the oil. Season the chicken with salt and pepper and ¼ tsp of the smoked paprika. Add to the skillet and sear on one side for about four to five minutes, until nicely browned. Flip and cook for an additional 2 minutes and then remove and set aside (they will finish cooking later).

3

In the same skillet, add the chorizo and break apart with a wooden spoon. Cook until nicely browned on one side, about four to five minutes, then flip and cook for one minute longer. Set aside with the chicken.

4

Add the remaining oil to the skillet and reduce the heat to medium-low. Toss in the onion and sauté for two to three minutes, until slightly browned. Add in the pepper and tomatoes and continue cooking for another one to two minutes. Add in the garlic, another pinch of saffron, the remaining smoked paprika and the rice. Stir to combine until the garlic is fragrant, about one minute.

5

Pour in the broth and give the pan a shake, but don’t stir. Bring to a simmer over medium heat and cover with a lid. Cook for eight minutes (do not stir).

6

Remove the lid and add the chicken and sausage back into the pot and cook for another five minutes with the lid on.

7

Slice the calamari into ½” rings.

8

Add the mussels, shrimp and calamari and continue cooking for another six to eight minutes. Check on the mussels and remove any that have opened and set them aside in a bowl. If any do not open, discard them.

9

Remove the paella from the heat and set aside for 5 minutes with the lid on. Add the mussels back to the pot, garnish with parsley.

10

Divide onto plates and serve with lemon wedges. Season with salt and pepper to taste. Enjoy!