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- 28 cm paella pan for 4-6 people
- ½ onion, finely chopped
- 1 tbsp tomato paste
- ½ tbsp smoked paprika
- 2 garlic cloves, minced
- ¼ red bell pepper, diced
- 60 ml of the white parts of green onions, chopped
- 200 g chicken thigh meat, cut into small pieces
- 150 g Spanish green grill chorizo sausage, sliced
- 240 ml rice for paella (risotto rice can also be used)
- 10 saffron threads, soaked in hot water
- 1 liter broth (chicken, seafood, vegetable, or a mix, depending on preference; the amount of broth is approximate, follow the rice-to-broth ratio indicated on the package)
- 200 g seafood mix
- 150 g mussel meat
- 12 fresh mussels
- 10 tiger prawns, shell on, heads removed
- 100 ml green peas
- Chopped green onions
- Extra virgin olive oil
- Salt
- Pepper
- Lemon or lime wedges
