Instructions:
- Prepare Saffron: Steep the saffron threads in 1/2 cup of the hot stock; set aside to infuse deeply.
- Sear Proteins: Heat olive oil in a 15-16 inch paella pan over medium-high heat. Season and sear the chicken until golden brown on all sides; remove and set aside. Sear the chorizo briefly; remove and set aside.
- Quickly sauté the prawns until just pink; remove and set aside. (Mussels/clams will be added later).
- Make the Sofrito: Reduce heat to medium. Add onion and pepper to the pan, cooking slowly until softened (about 8-10 minutes). Add garlic and cook for 1 minute until fragrant.
- Bloom Spices: Stir in the smoked paprika and crushed tomatoes. Cook for 2 minutes, stirring constantly to prevent burning.
- Deglaze (If using wine): Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it reduce by half.
- Incorporate Rice: Return the seared chicken and chorizo to the pan. Sprinkle the rice evenly over the contents, stirring gently for 1-2 minutes to coat every grain in the sofrito.
- Add Liquid: Pour in the remaining hot stock and the saffron-infused liquid. Bring the mixture to a rolling boil.
- The Golden Rule (No Stirring!): Once boiling, distribute the rice evenly across the pan. Do not stir the rice again. Adjust heat to maintain a steady, strong simmer.
- Simmer: Cook vigorously for 15 minutes. Taste the broth—add salt if needed. Gently nestle the mussels/clams (hinge-down) and the frozen peas into the surface of the rice. Continue cooking for another 5-8 minutes until most liquid is absorbed and mussels have opened.
- Develop the Socarrat: Once the liquid is mostly absorbed, increase the heat to medium-high for the final 2-3 minutes. Listen closely for the rice to crackle and sizzle, indicating the crust is forming.
- Rest: Remove the pan from the heat immediately. Cover the entire pan tightly with foil or a clean tea towel. Let it rest undisturbed for 10 minutes.
- Serve: Garnish with fresh parsley and lemon wedges. Serve directly from the paella pan.