Heat the olive oil in a wide, shallow pan over medium heat.

Add the chicken pieces and cook for about 5 minutes, until lightly browned. Remove and set aside.

Add the chorizo and cook for 3–4 minutes, letting it release its flavor. Remove and set aside with the chicken.

In the same pan, add the onion, garlic, and both bell peppers. Cook for 5–7 minutes, or until soft.

Stir in the rice, smoked paprika, saffron, and cayenne pepper if using. Cook for 2–3 minutes, stirring to coat the rice well.

Pour in the warm broth and crushed tomatoes. Add salt and pepper to taste. Mix gently to spread the rice evenly across the pan.

Let the mixture come to a boil, then lower the heat. Simmer uncovered for 15–20 minutes, or until most of the liquid is absorbed. Avoid stirring the rice during this stage.

Place the cooked chicken and chorizo back into the pan. Add the shrimp, mussels or clams, and peas, arranging them across the top. Gently press them into the rice.

Cover with foil or a lid and cook for another 10–15 minutes. The seafood should be fully cooked and the rice tender.

Once done, remove from heat and let it sit, covered, for 5 minutes.

Discard any unopened mussels or clams. Sprinkle with fresh parsley and serve with lemon wedges for added flavor.