Prepare the Saffron Broth:

• Warm the chicken broth in a saucepan and add the saffron threads. Let it steep while you prepare the other ingredients.

Cook the Meat:

• Heat the olive oil in a large paella pan or a wide, shallow skillet over medium-high heat.
• Add the chicken. Season with salt and pepper, and cook until browned on all sides. Remove the meat and set it aside.

Cook the Vegetables:

• In the same pan, add the chopped onion, red bell pepper, and green bell pepper. Cook until softened, about 5-7 minutes.
• Add the minced garlic and cook for another minute.
• Stir in the grated tomatoes and cook until the mixture thickens, about 5 minutes.

Add the Rice:

• Stir in the rice, making sure it is well coated with the vegetable mixture.
• Add the smoked paprika and turmeric (if using) and stir to combine.

Add the Broth and Cook:

• Pour in saffron-infused chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.

Add the Meat and Peas:

• Arrange chicken pieces on top of the rice. Do not stir.
• After 10 minutes, distribute shrimp and mussels evenly over the pan. Scatter the peas on top. Cover and simmer for an additional 10-12 minutes, or until rice is cooked through and liquid is absorbed

Create the Socarrat: (optional)

• Increase the heat to high for the last 1-2 minutes to form the socarrat, the crispy bottom layer of rice. Be careful not to burn it.

Rest and Serve:

• Remove the pan from the heat and cover it with a clean kitchen towel. Let it rest for about 5 minutes.
• Garnish with chopped parsley and serve with lemon wedges on the side.

Tips:

• Use a wide pan to allow for even distribution of the rice and ensure proper caramelization of the bottom layer (socarrat).
• Don't stir the paella once the rice is added. This allows the rice to cook evenly and develop a crispy bottom.
• If the paella starts to dry out while cooking, add a little more chicken broth, 1/4 cup at a time.
• Feel free to customize this recipe with your favorite vegetables or seafood. For example, you could add chorizo sausage, calamari, or artichoke hearts.

Enjoy your homemade Paella Valenciana!