Finely dice 1 onion, mince 4 garlic cloves, slice 1 red bell pepper, grate 2 tomatoes, chop 2 chicken thighs, slice 150 g chorizo, and chop 15 g parsley.

Warm 1.2 L chicken stock with a good pinch of saffron threads in a saucepan until golden and hot; keep warm without boiling hard.

Heat 2 tbsp olive oil in the paella pan over medium-high heat.

Add the chopped chicken thighs and sliced chorizo to the hot oil; brown for 6 to 8 minutes until golden with crisp edges.

Remove the browned chicken thighs and chorizo from the paella pan; set them aside on a plate.

Add the diced onion and sliced red bell pepper to the same paella pan; cook for 6 to 8 minutes until very soft.

Add the minced garlic and cook for 1 minute until fragrant.

Stir in the grated tomatoes and 1 tsp smoked paprika; cook for 5 to 7 minutes until the sofrito is thick and deep red.

Add 400 g bomba rice and stir for 1 to 2 minutes until every grain is coated in the sofrito.

Pour the hot saffron chicken stock evenly over the rice; season with 1 tsp salt and do not stir again.

Scatter the browned chicken thighs and chorizo evenly across the rice.

Simmer the paella uncovered over medium heat for 15 to 18 minutes until the rice rises above the liquid and most liquid is absorbed.

Arrange 1 kg mixed seafood over the rice; cook for 5 to 7 minutes until prawns are opaque, mussels open, and squid is tender.

Reduce the heat to low and cook for 2 to 3 minutes without stirring to form a crisp socarrat crust on the bottom.

Remove the paella pan from the heat and rest the paella for 5 minutes.

Finish with 1 tbsp olive oil, chopped parsley, and lemon wedges; serve directly from the paella pan.