Heat the oil in the paella pan.
Add the chicken and sauté on all sides until golden. Set aside on a plate for later.
Add the red bell pepper and chorizo and sauté until chorizo is fragrant and slightly crispy.
Add tomatoes, paprika, saffron, and salt.
Stir until combined, then add the stock.
Bring to a boil, then lower the flame so it simmers gently for 15 minutes.
Pour in the rice.
Stir everything in the pan thoroughly. Once mixed thoroughly, do not stir again.
Add the chicken, prawns, clams, and mussels.
Once the seafood is cooked — prawns have turned pink and the shellfish have opened — ladle them out into a platter and set aside.
Continue to cook the rice over medium to low heat. Add the green peas when very little liquid is left in the pan.
Add the prawns, clams, and mussels back into the pan.
Remove from the heat and leave for 5 to 10 minutes.
Serve paella warm.
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