This chicken, chorizo and seafood paella is my generous, year-round version of the Spanish classic. It is packed with juicy chicken thighs, smoky chorizo, prawns, mussels and peas, with every grain of rice carrying the flavour of the pan.

I am not presenting it as paella Valenciana—this is the mixed paella I love to cook at home. A proper wide paella pan gives the rice room to cook in a shallow layer, but the ingredients are deliberately practical: use fresh mussels when they are available, or a ready-cooked packet from Aldi or Lidl for a dependable dish at any time of year.

Two little shortcuts make it especially reliable. Paellero seasoning brings saffron, paprika and Spanish aromatics together in one sachet, while a lemon charred directly in the pan adds a smoky citrus note of its own. The result looks like a celebration, but the cooking is still wonderfully straightforward.

Method

1. Prepare the lemon. Cut the lemon in half. Heat the dry paella pan over a medium-high heat and place one half cut-side down. Leave it undisturbed until deeply caramelised and lightly charred. Remove it from the pan, then cut the remaining fresh half into wedges for serving.
2. Render the chorizo. Add 1 tablespoon of the olive oil and fry the chorizo for 3–4 minutes until it releases its red, paprika-rich oil. Lift it onto a plate with a slotted spoon.
3. Brown the chicken. Add the chicken to the flavoured oil and cook for 6–8 minutes, turning until lightly golden all over. It does not need to be fully cooked yet. Transfer it to the plate with the chorizo.
4. Make the base. Reduce the heat to medium and add the remaining olive oil if the pan looks dry. Cook the onion and red pepper for 7–8 minutes until softened. Add the garlic for the final minute, then stir in the tomato and cook until thickened and the excess liquid has evaporated.
5. Season the stock. Stir half a sachet of Paellero seasoning into the hot stock until evenly dispersed. The mix already contains salt and paprika, so do not add additional salt at this stage.
6. Add the rice. Scatter the rice evenly over the tomato base and turn it through once so every grain is coated. Return the chicken and chorizo, then pour in the seasoned stock and distribute everything evenly. From this point, avoid stirring: shake or rotate the pan gently if your hob has hot spots.
7. Cook the paella. Bring to a lively simmer for 7–8 minutes, then reduce to medium-low and cook for another 10–12 minutes. Return the charred lemon half to the pan cut-side up for the final 8–10 minutes so its smoky citrus aroma perfumes the rice.
8. Add fresh mussels. If using fresh mussels, add them about 9 minutes before the rice is due to finish, nestling the hinged ends into the rice. Cover loosely with foil for a few minutes if needed to help them steam. Discard any mussels that were cracked or did not close when tapped before cooking, and discard any that remain closed afterwards.
9. Add the prawns and peas. Arrange the prawns over the rice for the final 6–8 minutes, turning once, and scatter over the frozen peas. If using ready-cooked packet mussels instead of fresh, add them only for the final 3–4 minutes—or follow the packet instructions—so they heat through without becoming tough.
10. Finish with smoked paprika. Stir the smoked paprika into 1–2 tablespoons of warm stock or cooking liquid until smooth, then drizzle it evenly over the paella during the final 3–4 minutes. Cook until the chicken is thoroughly cooked, the prawns are opaque and the rice is tender but still distinct.
11. Rest and serve. Remove the pan from the heat and rest for 5 minutes. Finish with parsley and black pepper, then serve directly from the pan with the fresh lemon wedges for squeezing.

Allergy and safety note: This recipe contains shellfish and molluscs; chorizo and seasoning mixes may contain additional allergens. Check all labels. Keep seafood chilled until needed, follow packet instructions for ready-cooked mussels and ensure the chicken is thoroughly cooked before serving.