Heat olive oil in a wide pan over medium heat. Make sure oil coats the pan evenly.

Add onion and garlic. Cook gently until soft and lightly golden, stirring often.

Add sliced bell pepper. Cook for three minutes until slightly tender and fragrant.

Stir in paprika and saffron. Cook briefly to release color and aroma.

Add rice to the pan. Stir well so grains absorb oil and spices evenly.

Pour warm stock slowly over rice. Stir once, then spread rice evenly.

Place chicken and chorizo into the rice. Press gently so they sit inside.

Lower heat and let rice simmer uncovered. Do not stir during this stage.

Add shrimp and mussels on top. Press lightly into rice without stirring.

Sprinkle peas over the pan. This adds color and light sweetness.

Cook until rice is tender and liquid absorbs fully, about twenty minutes.

Increase heat briefly for one minute to form a light crispy base.

Remove from heat and rest five minutes. This helps flavors settle.

Garnish with parsley and lemon wedges. Serve directly from the pan.