Instructions:
- Prepare Saffron: Steep saffron threads in 1 cup of the hot stock for at least 15 minutes to bloom the colour and flavour.
- Sear Meat: Heat oil in the paella pan over medium-high heat. Brown the seasoned chicken pieces on all sides. Remove the chicken and set aside.
- Build Sofrito: Lower heat to medium. Sauté chorizo (if using) until fat renders. Add onions and peppers, cooking until softened (about 8 minutes). Add garlic and tomato paste; cook 1 minute until fragrant. Stir in smoked paprika.
- Toast Rice: Add the Bomba rice to the pan. Stir constantly for 2–3 minutes to lightly toast the grains.
- Deglaze: Pour in the white wine. Stir and allow it to cook down completely, scraping up any browned bits from the bottom.
- Add Liquid & Simmer: Pour in the saffron-infused stock and the remaining hot stock. Stir once to distribute the rice evenly across the pan. Bring to a boil.
- Initial Cook (The No-Stir Rule): Once boiling, reduce heat to medium-low. Cook undisturbed for 15 minutes. Do not stir after this point.
- Incorporate Ingredients: Gently nestle the seared chicken back into the rice mixture. Distribute peas on top. Continue cooking for another 5–7 minutes.
- Add Seafood: Arrange shrimp and mussels or clams on top of the rice. Continue cooking until shrimp are pink and mussels/clams have opened (discard any that remain closed).
- Form the Socarrat: Increase heat slightly for the final 2–3 minutes. Listen carefully for the rice to gently crackle and pop, forming the socarrat (crispy crust). Remove from heat immediately when you smell a toasted, but not burnt, aroma.
- Rest: Cover the paella pan tightly with a clean kitchen towel and let rest for 10 minutes before serving.
- Serve: Garnish generously with fresh parsley and serve immediately directly from the pan with lemon wedges.