Step 1:Prepare the Ingredients

• Soak the saffron threads in warm water and set aside.
• Dice the onion, garlic, bell peppers, and tomato. Cut the chicken thighs into bite-sized pieces and slice the chorizo sausage.

Step 2:Cook the Chicken and Chorizo

• Heat the olive oil in a large paella pan or wide, shallow skillet over medium-high heat.
• Add the chicken pieces and chorizo slices, cooking until the chicken is browned and the chorizo is crispy, about 5-7 minutes. Remove from the pan and set aside.

Step 3:Sauté the Vegetables

• In the same pan, add the chopped onion, garlic, and bell peppers. Cook until the vegetables are softened, about 5 minutes.
• Stir in the diced tomato and smoked paprika. Cook for an additional 2-3 minutes until the tomato begins to break down.

Step 4:Cook the Rice

• Add the rice to the pan, stirring to coat it with the oil and vegetables. Cook for 1-2 minutes to lightly toast the rice.
• Pour in the chicken broth, white wine (if using), and the saffron with its soaking water. Stir to combine.
• Season with salt and pepper to taste.

Step 5:Simmer the Paella

• Return the browned chicken and chorizo to the pan, distributing them evenly.
• Arrange the shrimp, mussels, and clams on top of the rice mixture.
• Reduce the heat to medium-low and let the paella simmer, uncovered, without stirring, for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. The mussels and clams should open, and the shrimp should be pink and cooked through.

Step 6:Finish the Paella

• If the rice is still too firm and the liquid has evaporated, add a bit more broth or water and continue cooking until the rice is done.
• In the last 5 minutes of cooking, sprinkle the peas over the top.
  
• Remove the pan from the heat and cover it with a clean kitchen towel. Let it rest for about 5 minutes.
• Garnish with lemon wedges and chopped fresh parsley before serving.